One-Pan Roasted Chicken and Potatoes | Kenji's Cooking Show

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and remain juicy.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Yukon gold potatoes are versatile and often less expensive.

chicken broth

💰Cheaper: water

Water can be used for a lighter option.

Start with Yukon Gold potatoes, cut them in half for a chunky size.

Place potatoes in a pot with cold water and salt.

Bring water to a simmer and cook potatoes for about 5 minutes until tender but not fully cooked.

Drain the potatoes once they are softened, with a little chalkiness in the center.

Prepare a marinade by mincing fresh parsley and adding it to a bowl.

Squeeze the juice of 1 lemon into the bowl with parsley.

Add minced garlic to the lemon and parsley mixture.

Reserve half of the mixture for later use.

Add granulated garlic, dried oregano, salt, and more olive oil to the remaining mixture to create the marinade.

Toss the partially cooked potatoes with the marinade and the chicken thighs and drumsticks until well coated.

Line a sheet tray with parchment paper and arrange the chicken and potatoes on it, skin side up.

Preheat the oven to 475°F with convection, or 500°F without convection.

Add another lemon to the tray before roasting.

Roast in the oven for about 40 minutes, checking and flipping halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens