Rinse the chicken, pat dry and cut into breast, wings and thighs. Peel the garlic and cut into sticks. Rinse the herbs and shake dry. Push half of the thyme and rosemary needles and the garlic sticks under the skin. Season the meat on both sides with salt and pepper. Place the mint in the drip pan and place the chicken pieces on top with the skin side up. Wash the potatoes thoroughly, rub dry and cut in half lengthways. Brush the cut surface of the potatoes with the oil. Distribute the potatoes and the remaining herbs in the drip pan. Cook everything in a preheated oven at 200 ° C, fan oven 170 ° C, gas mark 3 for about 35-45 minutes, until the skin is golden brown. Serve on the tray. A lamb`s lettuce goes well with it.
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