Lemon Garlic Sheet Pan Chicken and Potatoes

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Ingredients

• Yukon Gold potatoes
• Water
• Salt
• Peppercorns (optional)
• Garlic cloves (optional)
• Bay leaves (optional)
• Fresh parsley
• Lemons
• Garlic
• Olive oil
• Granulated garlic
• Dried oregano
• Salt
• Pepper
• Chicken thighs and drumsticks
• Arugula

Instructions

1. Simmer Yukon Gold potatoes in water until tenderized, then drain.
2. Prepare a marinade/dressing with minced parsley, lemon juice, garlic, olive oil, salt, and pepper.
3. Create a marinade with granulated garlic, dried oregano, salt, and olive oil for chicken and potatoes.
4. Coat chicken and parboiled potatoes with the marinade.
5. Arrange chicken and potatoes on a sheet tray lined with parchment paper.
6. Roast in the oven at 475°F (or 500°F without convection) for about an hour until crispy.
7. Serve the roasted chicken and potatoes over arugula, drizzle with the remaining marinade, and finish with a touch of olive oil.

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