Ingredients:

  • 2 bone-in, skin-on chicken breasts (about 8-10 oz/225-280g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon chopped fresh rosemary (15 ml)
  • 1 tablespoon lemon zest (from 1 lemon) (15 ml)
  • 2 tablespoons lemon juice (from 1 lemon) (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 pound baby potatoes (about 450g)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, smashed
  • ½ teaspoon kosher salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Optional: Pinch of red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the potatoes with olive oil, smashed garlic, salt, and pepper in the baking dish. Spread in a single layer.
  3. In a small bowl, whisk together olive oil, rosemary, lemon zest, lemon juice, minced garlic, salt, and pepper.
  4. Pat the chicken breasts dry with paper towels. Rub the marinade all over the chicken, making sure to get it under the skin as much as possible.
  5. Place the marinated chicken breasts on top of the potatoes in the baking dish.
  6. Roast for 45-55 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part and the potatoes are tender and golden brown. (If the skin starts to brown too quickly, tent the dish with foil.)
  7. Let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a juicier bird.