One-Pan Roasted Chicken and Potatoes

Steps

1. Cut the Yukon Gold potatoes into large, chunky pieces.
2. Place the potatoes in a pot and cover with cold or room temperature water. Add salt, peppercorns, garlic cloves, or bay leaves if desired.
3. Bring the water to a simmer and let the potatoes cook for about 5 minutes until they begin to soften through and their outsides start to break down slightly.
4. Drain the potatoes completely.
5. In a bowl, mince fresh parsley. Squeeze juice from one lemon into the bowl.
6. Add minced garlic to the lemon-parsley mixture. The acidity of the lemon helps tame the pungency of the garlic.
7. To make the marinade: In a separate large bowl, combine olive oil, salt, pepper, granulated garlic, dried oregano, and half of the lemon-parsley/garlic mixture.
8. Season the potatoes by tossing them with the reserved marinade ingredients. (Optional: You can also toss the parboiled potatoes to create a starchy slurry for crispiness.)
9. Place the chicken pieces on a sheet tray lined with parchment paper, arranging them and the seasoned potatoes so that they are all coated in the aromatics and olive oil.
10. Arrange the lemons among the chicken and potatoes. Ensure the chicken skin is facing up as much as possible.
11. Preheat oven to 475°F (245°C) with convection, or set to 500°F (260°C) without convection.
12. Roast for about 30 minutes. Flip the pan over and roast for another 30 minutes, or until everything is crispy and cooked through.
13. Once roasted, remove the lemons from the tray. Transfer all ingredients to a large bowl.
14. Add the remaining half of the lemon-parsley/garlic mixture (the raw marinade) to the chicken and potatoes. Gently fold the mixture into the hot food to coat everything.
15. Serve immediately with arugula.