Roasted Chicken and Potatoes with French Herbs and Turmeric

This is home cooking at its most satisfying: a simple chicken dish, seasoned with savory herbs and healthy spices.

(serves 4-6)

3 pounds chicken thighs
4 Tbs. olive oil, divided
4 small potatoes, cut in pieces
2 slices of fresh lemon
4 large garlic cloves
1 small onion (or half a large one), sliced
1/4 tsp. turmeric powder, divided
2 Tbs. olive oil
1/8 tsp. herbes de Provence
2 Tbs. olive oil
1 Tbs. granulated onion
2 Tbs. Whole Spice Herbes de Provence Sea Salt
1 Tbs granulated garlic

In a nonstick pan, heat 2 Tbs olive oil and brown the chicken thighs, skin side down - about 2 minutes on each side until golden brown.
Mix potatoes, lemon slices, garlic cloves, sliced onion, 1/8 tsp. turmeric, 2 Tbs. olive oil and herbes de Provence together in a large bowl and place on a baking or roasting pan, preferably one with a lid.
Place chicken on top of the vegetables and season with Herbes de Provence Sea Salt, granulated garlic and the remaining 1/8 tsp. turmeric.
Mix together well, cover and place in the oven for 1 hour.
Uncover and let crisp for about 20 minutes.
Serve with a green vegetable or salad.