1/4 c. olive oil
1 (5 to 6 lb.) roasting chicken, cut into 8 pieces, patted dry
1 1/2 lbs. new potatoes, unpeeled, cut into 1/2 inch wide wedges
Salt and freshly ground pepper
7 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
12 lg. thyme sprigs
10 lg. rosemary sprigs
2 lemons, cut into 1/8 inch thick slices
6 lemon wedges
Fresh thyme sprigs
Fresh rosemary sprigs
Preheat oven to 400 degrees F. Heat oil in heavy large skillet over medium high heat. Add chicken in batches and brown on all sides, about 8 minutes. Transfer chicken to large roasting pan. Add potato wedges. Season with salt and pepper.
Mix lemon juice with vinegar. Pour over chicken and potatoes. Top with 12 thyme sprigs and 10 rosemary sprigs. Layer lemon slices over. Bake until chicken and potatoes are tender, about 1 hour.
Discard lemon slices and herbs. Halve chicken breasts lengthwise. Transfer chicken and potatoes to heated platter. Garnish platter with lemon wedges, thyme and rosemary. 6 servings.