For this easy, one-pan meal, we took a cue from chicken Vesuvio, an Italian-American classic that combines chicken and potatoes with lots of garlic, lemon and oregano. The dish typically is a saucy stovetop braise, but we’ve turned it into a traybake by roasting everything together in the oven. The high heat helps the chicken brown, leaving concentrated bits of flavor stuck to the pan. Those tasty bits are combined with lemon juice, mashed garlic and parsley to make a simple and delicious pan sauce.