One-pan lemon garlic roasted chicken and potatoes

Halve Yukon Gold potatoes into big chunks; cover with cold or room-temperature water and salt.

Bring to a simmer and cook until the outsides start to break down and a paring knife goes in with almost no resistance, seven or eight minutes in this case; drain.

Roughly mince the parsley by bundling the leaves, cutting across, then rocking over them.

Squeeze a lemon into a bowl with the parsley, then add the minced garlic straight into the juice to tame its pungency.

Add olive oil, salt and pepper; reserve half of this vinaigrette for the end.

To the other half add two teaspoons of granulated garlic, dried oregano, more salt and more olive oil for the marinade.

Toss the chicken legs (thighs and drumsticks) and the drained potatoes in the marinade so a starchy slurry forms on the potatoes.

Arrange on a parchment-lined sheet tray with a little air around everything, chicken skin side up; nestle the second lemon in.

Roast at 475F with convection, or 500F without, about half an hour; turn the pan and the edge pieces, then roast until crisp, about an hour total.

Squeeze the hot roasted lemon over the chicken and potatoes and transfer everything to a bowl.

Optionally deglaze the pan with a little stock to dissolve the browned bits.

Gently fold the reserved raw vinaigrette through.

Serve over arugula and finish with a little olive oil.