Note: You’ll need a heavy pan or a brick to weigh down the chicken while it’s cooking.
Set the chicken, skin side up, on top of the vegetables and roast in the oven until the internal temperature reads 165°F and the potatoes are cooked, 30 to 40 minutes depending on your pan and oven. Remove the pan from the oven and let the chicken cool for 10 minutes before slicing. Serve with the vegetables and pan juices.