1
Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce (except green beans).
Pat chicken* dry with paper towels. Season all over with salt and pepper; drizzle each piece with olive oil and rub to coat. Place skin sides up on one side of prepared sheet.
Toss potatoes on empty side with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 20 minutes (you’ll add more to the sheet then).
4 SERVINGS: Adjust racks to top and middle positions. Spread chicken out across prepared sheet and toss potatoes on a separate, unlined sheet; roast chicken on top rack and potatoes on middle rack.