Roasted Lemon, Thyme, Rosemary Chicken With Potatoes

• One 3 1/2 pound boneless chicken
• 4 potatoes, peeled, cut in half moons slices
• 3 garlic cloves
• 2 bay leaves
• 1/3 cup lemon juice
• 2 rosemary springs
• 4-5 thyme springs
• Salt and pepper
• 2 to 3 tablespoons olive oil

1. Preheat oven to 350u0b0. Season the chicken all over with salt and pepper. Place the chicken, skin side up, in a roasting pan and scatter the potatoes, garlic and bay leaves all around it. Drizzle with the lemon juice and the olive oil all over the chicken and potatoes.
2. Season with rosemary, thyme, salt and pepper.
3. Pour 1/2 cup water into the pan.
4. Roast in the oven for 40 to 45 minutes or until the chicken is cooked through and it is nicely golden.
5. Transfer the chicken to a work surface and split into 4 pieces.
6. Discard the bay leave, rosemary and thyme springs.
7. Serve with the potatoes, garlic and any pan juices.

chicken, potatoes, garlic, bay leaves, lemon juice, rosemary springs, thyme, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/roasted-lemon-thyme-rosemary-chicken-with-potatoes-51920001 (may not work)