When the potatoes are done, transfer them to your backing dish, season them with salt and pepper, drizzle with olive oil, add several cloves of garlic, and a few sprigs of rosemary and thyme.
Next, pat your chicken dry, then drizzle it with lemon juice and rub it with olive oil. Season it well with salt, pepper, and Herbes de Provence (minced garlic is good as well), then transfer it to your baking dish, along with your potatoes.
Add several peeled carrots, then bake at 350 degrees for approximately 1.5 hours (depending on the size of your chicken), or until the internal temperature reaches 165 degrees.
When the chicken is done, remove everything from the oven and let the chicken rest for 20-30 minutes, then drizzle again with lemon juice before slicing.