• 1 whole roasting chicken, cut into 8 pieces with skin-on and bone-in*
• 8 ounces (250g) mini Yukon gold potatoes
• 8 ounces (250g) mini red potatoes
• 1 onion, chopped into large chunks
• 2 lemons, juiced 
• zest of 2 lemons
• ⅓ cup (80ml) extra virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon (15ml) red pepper flakes
• 1 teaspoon (15ml) kosher salt
• ½ teaspoon (7ml) freshly ground black pepper
• 1 lemon, sliced
• 3-4 fresh sprigs of rosemary
• salt & Pepper 
• extra sprigs of rosemary for garnish
  

Preheat the oven to 400°F/200°C.

Oil a 9”X13” (22cmX33cm) oven-to-table baking dish and set aside.

Place the mini potatoes in a large pot of salted water and bring to a boil.  Simmer for 5 minutes until slightly softened. This step will ensure that your potatoes will be pillowy soft inside after being roasted with the chicken.  Drain and set aside.

In a large bowl, whisk together the lemon juice, zest, olive oil, chopped rosemary, pepper flakes, salt, and pepper.  Add in the potatoes, chicken, and onion and toss well to evenly coat each piece.  Arrange in the baking dish making sure that the skin is up on the breast meat and the vegetables are evenly distributed.  Tuck slices of lemon throughout the dish along with the sprigs of rosemary.  Salt and pepper the top.

Bake uncovered on the middle rack for about 1 hour.  The chicken is done when its registers 165°F/74°C degrees on a meat thermometer.  

Garnish with fresh lemon slices and rosemary sprigs and serve.‍

*You can use 8 of your favorite chicken pieces, just make sure that they are skin-on and bone-in for that extra flavor. ‍