So easy, so good.  A nice thing to do of an evening when you don't feel like fussing.  This is one of those one pot meals that is so satisfying and tasty, with very little work involved.  Total time from beginning of prep to service is about 1.5 hours, but only about 20 minutes of that is hands on.  And yes, that photo above is accurate.

I use a heavy Le Creuset braising dish for this, but basically any baking dish will do.  If you don’t have a lid, just use tinfoil. 

Ingredients:

• chicken parts (such as a couple of thighs and drums)
• a couple of potatoes, cut in wedges
• a lemon, sliced thin
• an onion, sliced
• a couple garlics, sliced
• herbs (fresh or dried, such as herbes de Provence)
  • If you use fresh oregano and thyme, use like a 1/2 cup each of the leaves
• some olive oil
• a glug of white wine

Method:

• layer the baking dish with the onions, lemons, and garlic
• arrange the chicken parts on top, with the potato wedges 
• sprinkle with some olive oil
• pour the wine in
• spread the herbs on top
• sprinkle with salt and pepper
• Cover the dish and place in a cold oven.
• Turn the oven to 450.
• In 45 minutes, take the cover off - the chicken will be mostly done.  The next part is to brown up the skin and concentrate the flavors.
• Now put the oven on broil or 500 degrees.
• Cook until the chicken is nicely browned — about 10 or 15 minutes.

To make the sauce:

• Move chicken and potatoes to a serving dish and keep warm (I usually leave the oven open after turning it off while I do this part, putting the chicken on the serving dish back into the now still warm oven while I make the sauce)
• Take the big bits (onion and lemon slices) out of the baking dish and pour another glug of wine into the pan juices.
• Move baking dish to stovetop and bring on the heat.
• Bring the juices to a boil and reduce until you can drag a spoon through the sauce and the trail persists a second before filling in.
• Take off the heat and strain into a small bowl.  Place a nob of butter into the strained liquid and stir until it is melted in. This will make a nice emulsion - smooth n silky.
• Taste
• Add salt if needed
• Ladle over chicken and potatoes on plates or serve on the side in a gravy boat.