2poundsYukon Gold Potatoes(sliced about 1/4 inch thick; peeled or not peeled your choice)
Minced fresh parsley(to serve)
Instructions
In a large bowl, mix together the 1/4 cup olive oil, garlic, rosemary, thyme, honey, Worcestershire sauce, Dijon mustard, lemon juice and zest, Sriracha sauce, and salt and pepper. Place the chicken into the marinade and turn to coat — your hands are the best tools for this! Either cover the bowl or transfer the chicken and marinade to a large zipper-sealed bag. Refrigerate the chicken for 8 to 24 hours.
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil or spray with nonstick cooking spray. Place the potatoes on the baking sheet and drizzle with the remaining tablespoon of olive oil. Spread the potatoes over the bottom of the baking sheet; slightly overlapping is fine. Arrange the chicken over the potatoes, not allowing the pieces to touch.
Roast the chicken for about 45 to 50 minutes, until the potatoes are tender and the chicken is cooked through (an internal temperature of 165 F) with the skin nicely browned and crispy. Serve hot, sprinkled with fresh parsley.
Notes
You could skip the potato part if you wanted to serve the chicken with another starch, like mashed potatoes or rice, but it really is a treat.
If you don't have time to marinate the chicken it will still be delicious though not quite as deeply flavored. I've done this in a pinch, and it's still just so good.
If you want to make this with bone-in chicken breasts or drumsticks, the cooking time will be roughly the same. I definitely recommend using skin-on chicken in this recipe, as the skin will get nicely browned and crispy, and soak up all of the flavors from the marinade. If you can find boneless chicken thighs with their skin, you'll want to start checking for doneness at about 35 minutes.
If the chicken is cooked through, but you feel like the potatoes need a bit more time you can pull the chicken from the baking sheet, and return the potatoes to the oven for another 10 minutes or so.
You can make this dish up to two days ahead of time, and store it, covered, in the fridge. Bring to room temperature while the oven preheats, and reheat the chicken and potatoes for about 15 minutes in a 375 degree F oven.