Roasted Chicken and Potatoes with Herbes de Provence and Olives

• 2 lemons ↔ Replace
• 4 garlic cloves ↔ Replace
• 2 tablespoons Herbes de Provence ↔ Replace
• 2 teaspoons Kosher salt ↔ Replace
• Freshly ground black pepper ↔ Replace
• 2 tablespoons extra virgin olive oil ↔ Replace
• 2 1/2 pounds bone-in skin-on chicken thighs and legs ((about 4 legs and 4 thighs)) ↔ Replace
• 1 1/2 pounds yellow potatoes (halved lengthwise, or quartered if large) ↔ Replace
• 4 medium shallots, (roughly chopped) ↔ Replace
• 12 pitted Castelvetrano olives, (halved) ↔ Replace
• 1/4 cup chopped parsley ↔ Replace
• 2 tablespoons chopped tarragon ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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