Seasoned bone-in, skin-on chicken and wedges of any kind of potatoes cook on a baking sheet with 10 cloves of garlic, which soften and sweeten. Heating the oven to 475 degrees helps the chicken brown, leaving concentrated bits of flavor stuck to the pan. Those tasty bits are combined with lemon juice, the mashed garlic and parsley to make a simple and delicious pan sauce.
Chicken and Potato Traybake With Garlic, Lemon and Parsley
Start to finish: 45 minutes (15 minutes active). Servings: 4 to 6
3 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken thighs or breasts or both, trimmed and patted dry
1½ pounds medium Yukon Gold or red potatoes, unpeeled, cut into 1-inch-thick wedges
10 medium garlic cloves, peeled
2 lemons, halved crosswise
3 tablespoons chopped fresh flat-leaf parsley
Heat the oven to 475 degrees with a rack in the middle position. In a large bowl, stir together the oil, oregano, 1¼ teaspoons salt and ½ teaspoon pepper. Add the chicken and potatoes; toss, then rub the seasoning mixture into the chicken and potatoes.
Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin side up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes, cut sides down, in an even layer around the chicken. Drizzle any oil mixture remaining in the bowl over the ingredients. Roast until the chicken is golden brown and the thickest part of the breasts (if using) reaches 160 degrees and the thickest part of the largest thigh (if using) reaches 175 degrees about 30 minutes.
