- Season the chicken with salt and pepper.
- In a heavy-bottomed frying pan, place some olive oil and fry the chicken.
- When golden on all sides, remove and set aside.
- In the same skillet, place the onion cut into julienne and let it brown slightly.
- Place the onion and chicken on a casserole dish.
- In a mortar, crush the garlic with the parsley, place in a bowl and add the broth, the white wine, the dried herbs, the lemon juice and salt and pepper to taste.
- Drizzle the chicken with this sauce and place it in a preheated oven at 190ºC or 370ºF for 15 to 20 minutes.
- Meanwhile cut the potatoes into slices, fry in plenty of oil and drain on absorbent paper.
- Just before the chicken is roasted, add the potatoes.
TIP: Drizzle the chicken with the sauce several times using a spoon, while it bakes and flip it).
Recipe & Photo Credit: receitasdeportugal.com