Scrumptious Baked Chicken and Potatoes

5 pounds chicken parts

1 cup water

6 potatoes, quartered

2 tablespoons olive oil

2 teaspoons crushed dried rosemary

2 teaspoons crushed dried thyme

salt and ground black pepper to taste

Preheat an oven to 350 degrees F (175 degrees C).

Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.

Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).