Step by step

Method

6 steps

1. 1

   Heat the oven to 425°F. Pat 2½–3 lb bone-in chicken pieces dry so the skin can crisp.

2. 2

   Rub the chicken with half of ⅓ cup olive oil, half of ¼–⅓ cup lemon juice, half of 4–6 minced garlic cloves, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Set aside while you prep the potatoes.

3. 3

   On a large rimmed baking sheet, toss 1½–2 lb potato wedges with the remaining oil, lemon juice, garlic, oregano, a pinch more salt and pepper, and ½ cup water or chicken broth. Spread them out so they're not piled deep.

4. 4

   Roast the potatoes 15–20 minutes until they start to color at the edges. Push them to the sides, nestle the chicken in the center skin-side up, and pour any marinade juices over.

5. 5

   Roast 30–40 minutes more, stirring the potatoes once, until the chicken hits 165°F in the thickest part and the potatoes are tender and golden. Splash in a little water if the pan looks dry and scorched.

6. 6

   Rest a few minutes. Spoon pan juices over everything, finish with parsley and lemon wedges. You want crispy-skinned lemon-herb chicken with soft golden potatoes — not pale rubbery skin or underdone potato centers.