First prepare the potatoes. If you have young, small potatoes on hand, all you have to do is brush them properly and cut them once. For large, stored ones, you can peel them just as well and divide them into pieces of roughly the same size as you can for boiled potatoes. Squeeze the lemons, save the peel.
Put the potatoes in a freezer bag and season with salt and pepper. Strip the thyme from the stalks and place in the bag as well. Add the lemon juice and the olive oil and mix well by kneading the bag. Let marinate in the refrigerator. The duration depends on taste and time. If you have to go quickly, only until the chicken is divided and prepared, if you have the time, overnight.
Wash the chicken and cut into portions. I always divide into clubs, wings and the chest for itself. Season the pieces with salt and pepper and place on a baking tray. Now distribute the potatoes around the chicken and pour the marinade over the meat. Put the tray in the oven preheated to 200 ° and cook for about 45 minutes. The potatoes must be done and a little crispy on the outside, like baked potatoes.
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