Ingredients
For the Chicken and Marinade:
8 to 12 pieces bone-in, skin-on chicken
Zest of 1 lemon
4 cloves garlic, crushed and chopped
3 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon red pepper flakes
About ½ cup white wine
About ⅓ cup extra-virgin olive oil (EVOO)
Salt and pepper
For the Potatoes:
4 large Russet potatoes (about 3 to 3½ pounds)
3 tablespoons fresh rosemary, chopped
4 large cloves garlic, crushed
¼ cup EVOO
Salt and pepper
1 lemon, halved
Directions
Pat chicken dry. Whisk up marinade. Season the chicken with salt and pepper, place in large plastic food storage bag or shallow container. Add marinade to bag, close the bag, and refrigerate a minimum of 1 to several hours.
Preheat oven to 425˚F with rack at center.
Peel potatoes and cut into large dice, place in roasting pan and combine with rosemary, garlic, EVOO and season with salt and pepper. Place a rack over potatoes and arrange the chicken pieces and cut lemon on top, roast 45 minutes to 1 hour to crisp and juices run clear, place chicken and lemon on platter and loosely tent with foil, increase oven temp to 500˚F and return potatoes to oven for 10 to 15 minutes more to crisp.
Arrange chicken and potatoes on plates and top with juice of the roasted lemon.
