Roasted Chicken and Potatoes

For the past six months, I've had a package of cut-up chicken in my freezer. The other day I decided I should actually use it rather than let it sit there as decoration. I made a fabulous roast chicken and potato dish last night based off a recipe from Everyday Food. I served it with leftovers of the escarole saute I made on Monday.

Roast Chicken and Red Potatoes

1.5 lbs red potatoes, cut in large chunks
3 T butter, divided
Salt and Pepper
2 tspn Herbes de Provence
1 chicken, cut into eight pieces

1. Preheat oven to 475 degrees
2. Layer potatoes in roasting pan and dot with 1.5 T butter. Sprinkle with salt and pepper and 1 tspn Herbes de Provence.
3. Bake potatoes for 20-30 minutes.
4. Place chicken, skin side up on top of potatoes. Dot with remaining 1.5 T butter, salt and pepper, and 1 tspn Herbes de Provence. Bake for approximately 30 minutes or until done.