1. Make the marinade.
In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, and Italian seasoning.

2. Marinate the chicken.
Add the chicken thighs and drumsticks to the bowl and toss well so everything is nicely coated in the marinade. Cover and leave to marinate for 20 - 30 minutes at room temperature, or in the fridge if you want to prep ahead.

Chef’s Tip: If your chicken has been marinating in the fridge, let it sit out for 20–30 minutes before roasting. Taking the chill off helps it cook more evenly and gives you better color in the oven.

3. Preheat the oven.
Preheat your oven to 220°C (425°F). Line a large sheet pan or roasting tray with parchment paper for easier cleanup.

4. Arrange the chicken on the sheet pan.
Place the marinated chicken pieces on the prepared sheet pan, skin-side up, spacing them out evenly.

5. Prepare the vegetables.
Add the baby potatoes and red onion wedges to the bowl with the remaining marinade (the same bowl the chicken was in). Toss well to coat, adding 1–2 tablespoons of extra olive oil if needed.

Transfer the vegetables to the sheet pan, spreading them out around the chicken in a single layer. Season everything well with salt and freshly ground black pepper.

6. Roast.
Roast for 35–45 minutes, or until the chicken is golden, cooked through, and the potatoes are tender.

The chicken should reach an internal temperature of 73°C (165°F) at the thickest part, away from the bone. If you want extra color, you can switch the oven to grill/broil for the last 2–3 minutes, keeping a close eye on it.

Chef’s Tip: Cooking time may vary slightly depending on the size of the chicken pieces and how large your potato chunks are, so start checking around the 35-minute mark.

7. Serve and enjoy!
Remove the sheet pan from the oven and let everything rest for 5 minutes. Scatter over chopped parsley and serve with lemon wedges for squeezing over just before eating.