One-Pan Chicken and Potatoes

Everything on one sheet pan — juicy chicken, crispy potatoes in the drippings. Use a big enough pan. Everything needs room in a single layer — crowding steams the potatoes instead of crisping them. If your pan looks tight, use two, or the largest one you have. Skin-side up on the chicken so it crisps in the dry heat, and don’t cover it. • Potatoes at the edges, chicken in the center — the drippings run out and flavor the potatoes, and the edges of the pan crisp them best. • Go by temperature, not just the timer — pull it when the thickest part of the chicken hits 165°F. Dark meat is forgiving, so a few extra minutes won’t hurt if the potatoes need more time.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F (220°C). Halve 1 1/2 lb baby or Yukon gold potatoes (quarter any large ones) so they're bite-sized. Toss with 1 onion, cut into wedges, 2 tbsp of 3 tbsp olive oil, half the 2 tsp sweet paprika, 1 tsp dried oregano or thyme, 1 tsp of 1 1/2 tsp kosher salt, and half the 1/2 tsp black pepper. Spread on a large sheet pan in a single layer.

Step 2

2. Roast the potatoes alone to give them a head start.

Step 3

3. Meanwhile, pat 3 lb bone-in, skin-on chicken thighs and drumsticks very dry and rub with the remaining 1 tbsp 3 tbsp olive oil, 1 tsp garlic powder, and the rest of the 2 tsp sweet paprika, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.

Step 4

4. Pull out the pan, push the potatoes to the edges, and nestle the chicken skin-side up in the center. Tuck 6 garlic cloves, smashed and 1 lemon, cut into wedges around the pan.

Step 5

5. Roast until the chicken skin is golden and a thermometer reads 165°F (74°C) and the potatoes are tender and crisp.

Step 6

6. Rest a few minutes, then squeeze the roasted lemon wedges over everything and scatter with 2 tbsp chopped fresh parsley (optional).