Ingredients: 4-6 lb. chicken Juice of 1 lemon, divided 2 tablespoons avocado oil, plus more for the potatoes 1 teaspoon salt, divided Black pepper 4 garlic cloves, grated ½ teaspoon dried oregano ½ teaspoon turmeric powder 1 teaspoon sweet paprika ½ teaspoon garlic powder 1 tablespoon Dijon mustard 3 Yukon gold potatoes Preheat the oven to 425°F and line a baking sheet with parchment paper. Start by taking the chicken apart. Using sharp kitchen shears, cut the backbone out of the chicken (you can either save it for stock or discard). Remove the wings and thighs off the chicken by cutting around the joints. Finally, cut the breast meat off the ribs. Pat the chicken dry and set aside. In a large bowl, combine the juice of ½ lemon, avocado oil, ½ teaspoon salt, a few turns of pepper, grated garlic, oregano, turmeric, paprika, garlic powder, and mustard, then add the chicken. Mix well, using your hands to coat the chicken completely. Transfer the chicken to the baking sheet. Cut the potatoes into 1” pieces and add to the same bowl the chicken was in. Season the potatoes with ½ teaspoon salt, a few turns of pepper, a little bit of olive oil, and the juice of ½ lemon. Mix well to get all the leftover paste from the chicken on the potatoes. Place the potatoes around the chicken on the sheet pan. Bake for 45 minutes, until the chicken is golden and the internal temperature of the thickest part of each piece reads around 160°F. Transfer the chicken to a plate or cutting board to rest. Continue cooking the potatoes until golden and crispy, another 15-20 minutes. Serve with your favorite salad.
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