One-Pan Lemon Garlic Chicken with Crispy Potatoes

Ingredients

• 1.5 lb680 gbone-in, skin-on chicken thighs
• 2 tbsp30 mlolive oil
• 1 tsp5 gfine sea salt
• 1 tsp3 gblack pepper

• 1.5 lb680 gsmall Yukon Gold potatoes, halved
• 3 tbsp45 mlolive oil
• 1 tsp5 gflaky salt

• 6 cloves6 clovesgarlic, finely grated
• 1 whole lemon, zested and juiced1 lemon
• 2 tbsp30 gunsalted butter
• 1/2 cup120 mlchicken stock
• 2 tbsp30 mlflat-leaf parsley, chopped
• 1/2 tsp1 gred pepper flakes

Method

1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
2. Toss the halved potatoes with 3 tbsp (45 ml) olive oil and 1 tsp (5 g) flaky salt. Spread them cut-side down on the pan and roast for 15 minutes — starting them first is what makes them properly crisp.
3. While the potatoes roast, pat the chicken thighs dry, rub with the remaining oil, salt and pepper.
4. Take the pan out, turn the potatoes with a spatula, and nestle the chicken thighs between them, skin-side up.
5. Whisk together the garlic, lemon zest, 2 tbsp (30 ml) lemon juice, red pepper flakes and 1/2 cup (120 ml) chicken stock. Pour it over the chicken and potatoes, then return the pan to the oven.
6. Roast for 25–30 minutes more, until the chicken skin is deeply golden and the thickest piece reads 165°F (74°C) at the bone.
7. Melt the butter with the parsley and the remaining lemon juice. Spoon it over the chicken, scatter the rest of the parsley, and serve straight from the pan.

Chef's notes

• Thighs, not breasts: the skin gets crisp and the meat stays tender through the 40-minute roast.
• Don't crowd the pan. If your tray is small, use two — crowded potatoes steam instead of crisping.
• Want more sauce? Add 1/2 cup (120 ml) stock at the start and reduce it with the lemon at the end.