Step 1

Preheat oven to 425 degrees F.

Step 2

Line a rimmed baking sheet with foil (for easy clean-up) and spray with cooking spray or brush with olive oil. Arrange lemon slices and onion slices on the baking sheet. Pat chicken dry; arrange (skin-side up) on top of the lemons and onions.

Step 3

In a small bowl, whisk together lemon juice, vinegar, honey, olive oil, garlic and oregano. Set aside half of the marinade in a bowl. Spoon or brush the remaining sauce over chicken. Season chicken liberally with salt and pepper.

Step 4

Roast chicken for 45 minutes – 1 hour, or until the meat reaches an internal temperature of 165 degrees F. If the chicken starts to turn too dark while it’s still cooking, shield loosely with foil.

Step 5

Toss the potatoes with the remaining dressing. Spread on a foil-lined baking sheet that has been sprayed with cooking spray. Season with salt and pepper. Add the potatoes to the oven during the final 25-30 minutes, stirring every 10 minutes, until the potatoes are crispy and golden brown.