gluten freePrep the chicken
Rinse the Baby Potatoes under cool water, scrub off any dirt, and halve any larger ones so they all finish cooking at the same time. Pat the Chicken Thighs and Drumsticks dry with paper towels and set them aside in a large bowl or on a tray.
Heat the oven
Set the oven to 425° F and let it fully preheat while you finish the seasoning.
Mix the marinade
In a large bowl, whisk together the Olive Oil, Lemon Juice, pressed Garlic, 7 Spice, Paprika, Salt, and Black Pepper until the mixture looks smooth and fragrant.
Coat and marinate
Add the chicken and potatoes to the bowl and toss until every piece is coated. Let them sit for 15 minutes so the flavor starts to soak in, then spread everything in a single layer in a large roasting pan or on a rimmed baking sheet, keeping the potato halves cut-side down where you can.
Roast the pan
Roast for 20 minutes, then flip the chicken pieces and turn the potatoes. Roast for another 20 minutes until the chicken is deeply browned and cooked through; if you check with a thermometer, the thickest part should read 165° F. The potatoes should be fork-tender with crisp edges.
Rest before serving
Let the pan rest for 5 minutes so the juices settle. Serve the chicken and potatoes warm, spooning any pan juices over the top.
