Roast Chicken and Potatoes with Rosemary and Lemon
1/4 cup olive oil
5 pound roasting chicken, cut 8 pieces
1 1/2 pounds new potatoes, cut 1/2″ wedges
7 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
12 large fresh thyme sprigs
10 large fresh rosemary sprigs
2 lemons, cut 1/8″ thick slices
Preheat oven to 400ºF. Heat oil in large heavy skillet over medium high heat. When hot, add chicken pieces in batches and brown on all sides, about 8 minutes.
Transfer chicken to large roasting pan and add potato wedges, scattering them around the chicken. Season with salt and pepper.
Mix lemon juice with vinegar. Pour over chicken and potatoes.
Top with 12 thyme sprigs and 10 rosemary sprigs. Make a layer of lemon slices over herbs.
Bake until chicken and potatoes are tender, about 1 hour. Discard lemon slices and herbs.
If chicken breasts are too large for a single serving, halve them lengthwise.
Transfer chicken and potatoes to a heated platter. Garnish with lemon wedges, and herbs.