Sheet Pan Lemon Chicken with Crispy Potatoes

Prepare the Marinade:

1. 2 tbsp olive oil
2. Zest and juice of 1 lemon
3. 2 garlic cloves (minced)
4. 1 tsp paprika
5. 1 tsp dried oregano
6. 1/2 tsp thyme (if using)
7. 1/4 tsp chili flakes (optional)
8. Salt and pepper, to taste.

Marinate the Chicken:

1. Add the chicken breast strips or cubes to the marinade, ensuring all pieces are coated. Cover and let sit for 30 minutes to 2 hours (or overnight in the fridge for maximum flavor).

Marinate the Potatoes:

1. Toss the 1-inch potato pieces with about 1 tbsp of the marinade or prepare separately using:
2. 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp garlic powder, and salt and pepper.
3. Let sit while the oven preheats.

Preheat the Oven:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Start Roasting the Potatoes:

1. Spread the potatoes evenly on the baking sheet. Roast for 10 minutes to give them a head start.

Add the Chicken:

1. Remove the potatoes from the oven and push them to one side of the sheet. Place the marinated chicken pieces on the other side, ensuring they are spread out for even cooking.

Roast Together:

1. Return the sheet pan to the oven and roast for 20-25 minutes, or until:
2. The chicken is cooked through (internal temp of 165°F).
3. The potatoes are golden and crispy.

Optional Broil:

1. For extra crispiness, turn on the broiler for the last 2-3 minutes, keeping a close eye to prevent burning.

Garnish and Serve:

1. Sprinkle with fresh parsley before serving. Pair with a simple green salad or steamed vegetables for a complete meal.