Ingredients:
Wings:
• 2 lb chicken wings
• 1 TB spoon dill, chopped
• 1 TB spoon olive oil
• 2 TB spoons lemon juice
• 1 teaspoon Kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
Potatoes:
• 2 lb potatoes, sliced about 1/8 inch thick
• 2 TB spoons oil
• 1 teaspoon Kosher salt
• 1/4 teaspoon pepper
• fresh dill, for serving
Directions:
• Prepare lemon marinade: mix together oil, lemon juice, salt, pepper, dill and garlic powder.
• Toss the chicken wings in the marinade until thoroughly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the sliced potatoes with 2 tablespoons of oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
• Arrange the potato slices in an even, overlapping layer across the bottom of a large rimmed baking sheet or roasting dish.
• Place the marinated chicken wings on top of the bed of potatoes in a single layer, pouring any leftover marinade over the wings.
• Bake for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
• Switch the oven to broil on high for 3 to 5 minutes at the end to crisp and brown the wing skin and potato edges.
• Garnish with fresh dill before serving.
