Lemon & Herb Roasted Chicken with Potato Wedges

Ingredients

• 14 Chicken pieces (bone-in, skin-on)(1000g)
• 24 Potatoes(800g)
• 30.5 cup Olive oil(120g)
• 42 tablespoon Butter(28g)
• 52 teaspoon Salt(12g)
• 61 teaspoon Black pepper(2g)
• 74 Garlic cloves(16g)
• 81 tablespoon Fresh rosemary(3g)
• 91 tablespoon Fresh thyme(3g)
• 101 tablespoon Fresh oregano(3g)
• 112 Lemon juice(60g)
• 122 tablespoon Dijon mustard(30g)
• 130.75 cup Chicken broth(180g)
• 142 tablespoon Fresh parsley(8g)
• 152 Lemon slices(24g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Heat a pan and add olive oil and butter.
3. 3Season chicken pieces with salt and pepper on both sides.
4. 4Place chicken skin side down in the pan and sear each side for 2-3 minutes. Remove and set aside.
5. 5Peel potatoes and cut into wedges. Place in a roasting pan.
6. 6Season potatoes with salt and pepper, drizzle with olive oil, and mix well.
7. 7Place seared chicken pieces on top of the potatoes.
8. 8Crush and finely chop garlic. Chop rosemary, thyme, and oregano.
9. 9In a measuring cup, combine 1/4 cup olive oil, juice of two lemons, Dijon mustard, chopped garlic, rosemary, thyme, oregano, and a pinch of salt and pepper. Mix well.
10. 10Pour the herb mixture over each piece of chicken.
11. 11Add chicken broth to the pan and sprinkle with chopped parsley.
12. 12Cover the pan with aluminum foil and bake for 1 hour.
13. 13Remove foil, top each chicken piece with half a lemon slice, baste, and roast uncovered for an additional hour.
14. 14Serve chicken with potato wedges and pour pan juices over. Sprinkle with fresh parsley.