Roasted Chicken with Potatoes and Heavy Cream

Cut the three large potatoes in half in a cross pattern and arrange them around the roasting pan.

Halve the chicken drumsticks/thighs if necessary and place them with the thighs in the roasting pan, spreading them around the potatoes.

Prepare the seasoning by mixing the lemon and pepper seasoning, smoked paprika, sweet paprika, black pepper (to taste), mustard, soy sauce, mayonnaise, and salt in a bowl.

Season the chicken very well with the prepared mixture, making sure to thoroughly coat all pieces.

Add the halved Bode pepper, the onion cut in a cross pattern (separating the layers), and the red bell pepper to the roasting pan.

Scatter the thyme sprigs over the chicken to infuse flavor and add the cherry tomatoes (to taste), gently breaking the tomato skins to release aroma.

Squeeze the juice of one lemon over the entire preparation.

Tuck one clove of garlic under the skin of each piece of chicken to flavor the meat.

Pour the carton of heavy cream over the chicken, spreading it evenly—this is the secret ingredient of the recipe.

Place the preparation in a preheated oven at 350°F (180°C) for 50 minutes.

Serve the chicken with the roasted potatoes, checking for tenderness in the potatoes and crispiness in the chicken skin.