My grandmother’s sister used to make the most amazing lemon chicken–a whole chicken, on the phone, with whole round potatoes roasted underneath. This is the working girls’, not retired aunt’s, version: chicken legs (yes, you can use breasts instead) and potato wedges, roasted together on a single foil-lined tray (no clean up!). The whole thing takes about 3 minutes of time to prepare, and then it’s a waiting game, until the chicken skin is golden and blistered and the potatoes are crispy and steaming hot. The oven really is magic.
- 2 whole bone-in, skin-on chicken legs
- Salt and pepper
- 1 thick slice lemon
- 2 teaspoons olive oil, plus 1 tablespoon
- 4 Yukon Gold potatoes, cut in 6
- Lemon zest to taste
Preheat oven to 450°F. Wash and dry the chicken with paper towel. Season with salt and pepper, and then lightly dress by squeezing the lemon slice on the chicken. Rub the chicken with 1 teaspoon olive oil per leg. Toss the potatoes with the tablespoon of oil, and season with salt and pepper. Arrange everything in a single layer on a foil-lined rimmed baking sheet, and cook for 45 minutes.
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