One-sheet roast chicken and potatoes. Arrange chicken halves (the chicken guy at my farmers market sells these, but you can also split your own) skin side up and pat dry. Season all over with salt and pepper. Chop some herbs and pulverize 2 garlic cloves. Rub half the herbs and garlic into the chicken skin and toss the rest in a bowl with cubed potatoes, olive oil, salt and pepper. Scatter the potatoes around the chicken. Drizzle some olive oil over the chicken and squeeze half a lemon over the top. Roast at 450F for about 40 minutes, until the chicken is cooked through. Let it rest and finish the potatoes in the oven (15 to 20 more minutes).