• Preheat your oven on 200

Preparing the chicken

• In a small bowl mix the spices of your choice with the salt & pepper, the olive oil and the dried herbs then set aside.
• Take your fresh herbs & tie them together. Usually you can find them all ready in supermarkets. Slice up your lemon and shallots (cut in half). Smash and peel your garlic cloves.
• Stuff your chicken with the shallots, garlic cloves, your fresh herbs and 2-3 lemon slices.
• Place your bird in the deep baking pan. Take your spice & oil mix and start layering it onto your chicken, on all sides, until your bird is fully coated.

  Place your chicken breasts-first into the baking pan. We'll roast its back first and roast its front in the second half of the cooking time.
• In the same small bowl, without washing it, add a bit of water and add it to the same baking pan as your chicken. Add your glass of white wine as well.

  Place your chicken in the oven and roast for around 45 minutes. Turn your chicken half-way through the cooking time and baste it with the cooking juices.

Preparing the roasted potatoes

• Depending on the potato variety you chose, you have two options : either peeling them or washing them very well without peeling. I usually prefer keeping their skin on !
• Cut your potatoes into wedges and add them into a bowl big enough for all the quantity.
• Sprinkle your olive oil, dried herbs & spices, salt and pepper on the potatoes. Mix well with your hands to make sure each potato wedge is covered.
• Layer your baking pan with the baking sheet, then add all of your wedges making sure they're facing up (skin on the baking sheet). Add some fresh rosemary over your wedges.
• Place your wedges in the oven along with the chicken. The great part is that the chicken & potatoes will be done at the same time !