Provençal roast chicken

Ingredients:

• 4 chicken thigh
• 2 medium potatoes
• 1 medium onion
• 2 large garlic cloves
• Half a teaspoon of Provencal herbs
• ½ glass of white wine
• 1 cup of chicken broth
• 1 tbsp lemon juice
• 1 sprig of parsley
• Salt and pepper
• Olive oil

Preparation:

1. Clean the chicken rears, season them and brown them in a frying pan with a drizzle of olive oil. Once golden we remove them and reserve them.

2. Chop the onion in julienne strips and fry it in the same oil used to brown the chicken.

3. Put the poached onions in a dish that can go in the oven and place the chicken on top.

4. Crush the garlic cloves in a mortar with a little salt, the parsley and the herbs of Provence.

5. We crush everything and add the broth and white wine.

6. We remove well and put on the chicken. We also put a splash of lemon juice.

7. We put in a preheated oven at 190º or 200º. We will do it for about 45 minutes, it will depend a bit on the size of the chicken butts and the oven.

8. While the chicken is cooking, we peel the potatoes and cut them into a baker about 4 mm. We fry them in batches in abundant oil and once fried and drained we put them with the chicken.

9. I lift the chicken and place it on top of the potatoes.

10. So that the chicken is better roasted, I water it every little bit with its own juice. 3 or 4 times we turn it around.

11. To check that it is roasted, we see that the meat loosens easily from the bone.