Ingredients:

  • 2 lbs bone-in, skin-on chicken breasts
  • 1.5 tsp kosher salt
  • 1 lb Yukon Gold potatoes, chopped into 1-inch cubes
  • 3 large carrots, peeled and sliced into 1/2 inch rounds
  • 1 large red onion, cut into thick wedges
  • 2 bell peppers, chopped into large chunks
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed with skins on
  • 1 tbsp dried oregano
  • 1 lemon, half sliced into rounds and half for juicing

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the potatoes, carrots, onions, and bell peppers with 2 tablespoons of olive oil, salt, and oregano.
  3. Pat the chicken completely dry with paper towels to ensure crispy skin. Rub the remaining 1 tablespoon of olive oil and a portion of the salt onto the chicken skin.
  4. Spread the vegetables in a single layer on a large rimmed 13x18 inch baking sheet, ensuring they are not overcrowded.
  5. Nestle the chicken pieces and smashed garlic cloves among the vegetables on the pan.
  6. Roast for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 160°F (71°C).
  7. Remove the pan from the oven and let the chicken rest for 10 minutes, allowing the internal temperature to carry over to 165°F. Squeeze the remaining lemon juice over the tray before serving.