Rinse the chicken in cold water, remove the sebum and cut the chicken into 8 parts (2 wings, 2 legs, 4 breasts) or have this done by the poultry dealer when you buy it.
For the marinade, press 4 - 5 garlic cloves unpeeled (e.g. with a large knife), put together with the rosemary and 2 tablespoons of olive oil in a resealable large freezer bag and roll through. Mix the sea salt, honey and balsamic vinegar in a bowl, add a little freshly ground pepper. Put in the bag. Put the chicken pieces in the bag, squeeze out the air and marinate the meat for at least two hours, preferably overnight in the 0 ° compartment.
Preheat the oven to 175 ° C (upper and lower heat approx. 200 ° C)
Rinse the potatoes in cold water, brush with the vegetable brush if necessary. Drain and dab with paper towels. Halve lengthways and place in a bowl. Pluck the needles from 2 or more washed rosemary sprigs and chop them, also wash and pluck the thyme, then chop. If necessary, peel off the garlic cloves and either cut into small pieces or press through. Mix everything with coarse sea salt and a little olive oil (very little, as enough of the chicken drips down), then add to the potatoes. Mix the potatoes with the spice mixture.
Lightly oil a baking sheet with olive oil (a very thin even layer, if you tilt the sheet and leaks appear, it was too much oil). Spread the potatoes side by side, cut side down, on the tray. Drain and collect the marinade for the chicken and place the chicken pieces on the wire rack.
Put the wire rack in the middle of the oven and put the tray with the potatoes directly underneath. Fry for about 30 minutes. Brush the meat with marinade every now and then. Turn on the grill for the last 5 minutes to get a crispy skin.
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