Prepare a large sheet pan with parchment paper or avocado oil cooking spray.
In a small bowl, combine all of your marinade ingredients and whisk until really well combined.
Pour half of your marinade over the chicken in a glass bowl or ziplock bag (keep the other half of the untouched marinade for the potatoes).
If time allows, marinate the chicken in the fridge overnight in a sealed container.
Otherwise, allow the chicken to marinate for at least 20 minutes.
Remove your marinated chicken from the fridge 20 minutes before roasting.
Preheat your oven to 425 degrees f.
Meanwhile, peel and cut the potatoes into 1-inch cubes.
Place your cubed potatoes in a large pot and fill it with water. Boil for just 4-5 minutes, then immediately drain well.
Spread the drained potato cubes onto a large sheet pan then drizzle with the remaining marinade and gently toss.
Add the marinated chicken between the potatoes as shown.
Roast for 22-25 minutes, or until chicken is cooked through and potatoes are tender and crisp.
Enjoy!