Baked chicken with potatoes is the kind of dinner that takes almost no active effort but still feels like a proper meal. Everything cooks on a single sheet pan: the chicken releases fat and juices that the potatoes soak up, while garlic, rosemary, and lemon perfume the whole pan as it roasts.

Thighs and drumsticks work better here than breast meat — dark meat stays juicy through a longer roast, and the skin crisps up nicely as long as the pieces are arranged skin-side up and the pan isn’t covered.

Cut the potatoes into pieces that are substantial but not huge; if they’re cut too small, they’ll turn soft before the chicken finishes cooking. A waxy or all-purpose potato holds its shape better in the oven than a starchy one that tends to fall apart.

The lemon wedges tucked in among the chicken add a bright note as they roast, and you don’t need to eat them — squeezing a little of the softened juice over the finished dish is enough.

Leftovers reheat well the next day, and if there’s any pan juice left, spoon it over the potatoes before serving — that’s where most of the roasted flavor ends up.