One-Pan Roasted Chicken and Potatoes | Kenji's Cooking Show
Ingredients
1.5 pounds Yukon Gold potatoes halved, or other potatoes cut into chunks
4 chicken thighs bone-in, skin-on
4 chicken drumsticks bone-in, skin-on
0.5 cup fresh parsley minced
2 lemon juiced
4 cloves garlic minced
0.5 cup olive oil extra virgin
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon salt divided
0.5 teaspoon black pepper
servings: 4.0
per serving:
0.00g protein
0.00g fat
0.00g carbs
Equipment
pot
large bowl
sheet tray
parchment paper
oven
Directions
Gather all ingredients: potatoes, chicken thighs, chicken drumsticks, fresh parsley, lemons, garlic, granulated garlic, dried oregano, olive oil, salt, and black pepper.
Cut potatoes into halves or chunks. Place them in a pot with water and a pinch of salt. Bring to a simmer and cook for about 5 minutes until slightly tender.
Mince fresh parsley and place it in a bowl. Juice the lemons and add the juice to the bowl.
Mince garlic and add to the bowl with lemon juice to tame its pungency.
Add olive oil, remaining salt, and black pepper to the bowl and mix well. Reserve half of this mixture.
Add granulated garlic and dried oregano to the remaining mixture to make it a marinade.
Place chicken thighs and drumsticks into the marinade bowl and coat well.
Drain the potatoes once tender but still slightly firm.
Toss the drained potatoes in the bowl with the marinated chicken and mix to coat everything well.
Preheat oven to 475°F with convection or 500°F without convection.
Line a sheet tray with parchment paper.
Arrange the chicken and potatoes on the sheet tray, ensuring the chicken is skin-side up. Add squeezed lemon halves.
Roast in the oven for about 30 minutes, then check and flip pieces as needed. Continue roasting for another 30 minutes or until everything is crispy.
Check if done by ensuring both chicken and potatoes are crispy. Remove from oven.
Squeeze the roasted lemon halves over the chicken and potatoes for additional flavor.
Transfer everything to a serving bowl and fold in the reserved lemon-garlic vinaigrette.
Serve hot with a side of fresh arugula drizzled with some extra olive oil if desired.