Lemon Roasted Chicken and Potatoes

1. Preheat the oven to 375F.
2. Place the potatoes in a large baking dish (9x13” or similar) and toss with the olive oil and a sprinkle of salt and pepper. Bake for 40 minutes. Remove from the oven and increase the temp to 425F.
3. Add the garlic, lemon juice, and chicken broth to the dish and mix with the potatoes. (Use a spatula to release the potatoes from the dish if they are sticking.) Space out the potatoes evenly and arrange the thyme sprigs on top.
4. Thoroughly dry the chicken with paper towels (the skin needs to be dry to crisp up), and season both sides generously with salt and pepper. Place the chicken skin side up in one layer on top of the potatoes and thyme and drizzle 2 Tbsp of olive oil on top of the chicken skin.
5. Bake at 425F for 35-40 mins until the chicken is golden brown and internal temp reaches 165F, then broil for 3-5 mins until the chicken skin is deep golden brown and crispy. (It can be helpful to move the chicken to the top rack when broiling, but watch it closely because things can burn easily.)
6. Let rest for couple of minutes, then squeeze on the juice of 1/2 a lemon and sprinkle with fresh chopped parsley. Serve the chicken and potatoes with gravy from the dish spooned on top and enjoy!