Roast chicken with sautéed potatoes

1. Preheat oven to 210°C (th. 7). Place chicken of about 1.2 kg in a baking dish. Cut 50 g butter into pieces, arrange around the chicken. Salt and pepper and sprinkle with herbs de Provence.

2. Peel potatoes, rinse, dry and dice them. Place them with the chicken. Season with salt and drizzle with half a glass of water and bake for about 1 hour 15 minutes.

3. Turn regulary chicken during the cooking, baste with water if necessary so that the potatoes are immersed in the juice.

Photo credit: Shutterstock