Start by cleaning the chicken; then cut it into about four parts; remove the bones and the skin

Start by roasting the chicken bones into the oven at a temperature of about 200° F degrees, until they become golden brown; the bones will be used for making the sauce later on

Put the bones into a medium sauce pan together with the onions; the celery, the carrots; a sprig of rosemary and the fresh thyme

Add in the garlic; then cover the mixture with the cold broth

Put the saucepan and let boil on a high heat for about 20 minutes or until it starts boiling

Reduce the heat; then leave the pan on the stove until the liquid decreases to about two thirds, or until the flavor becomes thick

Combine the potatoes in 3 tablespoons of olive oil; then add the salt, the black pepper and the rosemary to them; then place into the oven at a temperature of about 400°F for about 15 minutes

Place a large heavy skillet on a high heat; then add in the olive oil and season the chicken with the salt and the black pepper

Add in the chicken once the oil heats up; then sauté for about 4 minutes per side

Place the chicken pan into your iven at a temperature of about 400°F for about 7 minutes

Add in the rosemary and the thyme to the sauce that you have prepared from the bone; then add in a piece of butter to it; then put it over the top of the chicken and the potatoes before serving it

Serve and enjoy your sumptuous dish!