In a bowl, mix together the Fresh Rosemary (2 sprig), Granulated Garlic (2 teaspoon), Dried Oregano (1/2 teaspoon), Fresh Thyme Leaves (3 sprig), Salt (1 1/4 teaspoon), Ground Black Pepper (to taste), Granulated Onion (2 teaspoon), and Paprika (1 1/2 teaspoon). Add the Extra-Virgin Olive Oil (1/4 cup).
Add the Chicken Drumstick (5) to the spice mix and juice the Lime (2) over the top. Cover the chicken with the sauce completely. Cover and marinate the chicken for 20 minutes in the fridge.
Cut the Potato (4) into pieces, the smaller the crispier. In a bowl, add the potatoes, the Fresh Rosemary (1 sprig), the Fresh Thyme Leaves (2 sprig) and the Olive Oil (2 tablespoon). Season with Salt and Pepper (to taste). Mix thoroughly.
In a 9 x 19 inch pan, lay the chicken pieces in the middle. Sprinkle the potatoes around the chicken. Cook at 425 degrees F (220 degrees C) for 60-70 minutes.