Instructions
- 1
Mix olive oil, juice of 1 lemon, minced garlic, oregano, salt, and pepper. Toss chicken and potatoes in marinade.
- 2
Arrange on a large sheet pan, chicken skin-side up. Scatter rosemary and lemon slices.
- 3
Roast at 220°C (428°F) for 40–45 minutes until chicken skin is golden and internal temperature reaches 74°C (165°F).
- 4
Rest 5 minutes. Divide into 4 meal-prep containers with potatoes and pan juices.
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