Preheat the oven to 400F.
Toss the chopped potatoes and shallots with 1 tablespoon of the olive oil, ½ a teaspoon of kosher salt, ½ a teaspoon of the herbs de Provence, and ¼ teaspoon black pepper in a large bowl and set aside.
Pat the chicken completely dry using a paper towel. Evenly coat all sides of the chicken with the remaining herbs, salt, and pepper. You may need to press/massage the seasoning into the chicken to make sure it sticks well.
Heat the remaining tablespoon of oil in a cast iron skillet or other oven-safe pan.
Once hot, place the chicken skin side down for approximately 5 minutes, until golden brown and crispy.
Briefly remove the chicken from the pan, add in the herbed potatoes and shallots. Top with the sliced lemon slices and rosemary sprigs before placing the chicken quarters back on top (skin side up).
Bake at 400F for about 40-45 minutes or until potatoes are tender and chicken has cooked through.
