Chicken with Provencal herbs and potatoes

Step-by-step recipe

Step 1:

Peel and coarsely chop the potatoes. Place them on a parchment-lined baking sheet.

Step 2:

Coarsely chop the red onion and place it on a baking sheet with the potatoes. Drizzle the potatoes and onion with vegetable oil.

Step 3:

Sprinkle the potatoes and onions with salt, pepper, and dried parsley. Toss the vegetables in the spices and oil.

Step 4:

Push the vegetables to the edges of the pan, leaving room in the center for the chicken.

Step 5:

Take the chicken and pat the skin dry with a paper towel. Transfer the chicken to a baking sheet. Use a small knife to make several holes in the chicken breasts and legs.

Step 6:

Crush the garlic in a press and place in a small bowl with butter.

Step 7:

Add salt, Provencal herbs, black pepper to the butter and crush until an even thick consistency is achieved, mixing the spices and butter.

Step 8:

Brush the chicken with the resulting oil, creating an even layer of thick oil on the surface.

Step 9:

Place half a lemon and parsley inside the chicken. Tie the chicken legs together.

Step 10:

Place the chicken in the oven to cook for 40 minutes at 190 degrees.

Step 11:

Pour the juices and oil over the chicken.

Step 12:

Turn the chicken over in the oven so that the other side faces the door and cook in the oven for another 40 minutes.

Cooking tips

If your chicken is smaller, reduce the cooking time accordingly. Don't leave a small chicken in the oven for too long—it will dry out.

The potatoes should be cut so that they will cook along with the chicken for the entire 80 minutes, so don't cut them into small pieces.