Description
Delivers golden, crispy skin and tender, herb-infused wedges in a single pan for a comforting weeknight dinner that requires minimal effort.
Ingredients
Scale
- 1 whole chicken (3.5 to 4 pounds, cut into 8 pieces, patted dry)
- 2 pounds Yukon Gold potatoes (scrubbed and cut into 1-inch wedges)
- 1/3 cup extra-virgin olive oil (divided)
- 1 tablespoon kosher salt (plus more for finishing)
- 2 teaspoons freshly ground black pepper
- 4 cloves garlic (minced)
- 2 tablespoons fresh rosemary leaves (chopped)
- 1 tablespoon fresh thyme leaves (stripped from stems)
- 1 whole lemon (halved)
- 1 medium onion (cut into thick wedges)
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
- Toss potatoes and onions with half the oil, half the herbs, half the garlic, and seasonings. Spread on one side of the pan.
- Pat chicken dry. Rub with remaining oil, herbs, garlic, and seasonings. Place skin-side up on the pan. Squeeze lemon over chicken.
- Roast potatoes for 10 minutes, then add chicken. Roast total time 35-45 minutes until chicken reaches 165°F (breast) and 175°F (thigh).
- Remove from oven. Let chicken rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: dinner
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.