Roasted Chicken with Potatoes

1. Season the chicken with salt and pepper.
2. In a heavy-bottomed frying pan, place some olive oil and fry the chicken.
3. When golden on all sides, remove and set aside.
4. In the same skillet, place the onion cut into julienne and let it brown slightly.
5. Place the onion and chicken on a casserole dish.
6. In a mortar, crush the garlic with the parsley, place in a bowl and add the broth, the white wine, the dried herbs, the lemon juice and salt and pepper to taste.
7. Drizzle the chicken with this sauce and place it in a preheated oven at 190ºC or 370ºF for 15 to 20 minutes.
8. Meanwhile cut the potatoes into slices, fry in plenty of oil and drain on absorbent paper.
9. Just before the chicken is roasted, add the potatoes. 

TIP: Drizzle the chicken with the sauce several times using a spoon, while it bakes and flip it).