Preheat Oven to 375 degrees.

FOR THE POTATOES:  

1. Peel and cut the sweet potatoes into bite size chunks.
2. Season with a 1/2 teaspoon of salt and 1 teaspoon olive oil. 
3. Place in roasting pan or on a baking sheet and place in the oven. 
4. Roast potatoes for 15-20 minutes.

FOR THE CHICKEN:

1. Combine the Herbs de Provence, 2 teaspoons of sea salt, black pepper and lemon zest in a small bowl.  

For a whole chicken:

1. With a sharp chef’s knife or with kitchen shears, remove the backbone by cutting along both sides.  Turn the chicken over and with the breast facing up, press down onto the breastbone to crack or flatten the chicken.   If preferred, the chicken maybe split in half by cutting through the breast bone.
2. Season the chicken with the herb and lemon mixture.  Rub the mixture both under the skin and on the inside of the cavity.  Set aside.   

Alternatively for Chicken Breasts or Thighs:

1. Season pieces with the herb and lemon mixture by rubbing into the flesh.  It is essential to rub the herb mixture on all sides of the chicken, placing the rub under the skin, if left on. 
2. Set the chicken aside until roasting.

Roasting the Chicken:

1. Once the potatoes have roasted for 15 minutes, remove from oven.
2. Arrange the chicken halves over the potatoes, or alternatively arrange the chicken breast or other pieces over the potatoes.
3. Pour 1/4 cup of the lemon juice over the top of the chicken and place in the oven.  
4. Roast uncovered for 30 minutes.
5. Remove roasting pan from the oven and check the temperature.
6. Pour the remaining lemon juice over the top of the chicken.  
7. Place back in the oven and continue to roast, about another 15-20 minutes.  
8. The chicken is cooked when a thermometer inserted into the thigh registers 160 degrees.  Breast meat is usually cooked at 145-148 degrees.  The skin should be golden brown.  If it is not, place under the broiler for about 3-4 minutes. 
9. Remove from the oven and let rest for 10 minutes. 
10. Serve Immediately.