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Preheat oven to 450°F. Rinse and cut potatoes and carrots into ½-inch pieces. Place on a baking sheet. Halve the lemon. Finely chop marjoram and rosemary. Add shallot and garlic to herbs. Pat chicken dry and season with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add chicken, skin-side down, and cook until browned, about 4 minutes. Remove and set aside. While chicken sears, combine wine, juice from ½ lemon, herbs, shallot, and garlic. Season with ¼ teaspoon salt and pepper. Once chicken is browned in the oven, pour sauce around it. Place chicken skin-side up in an ovenproof pan. Roast until chicken is cooked through, 16-18 minutes. Roast potatoes and carrots on a baking sheet for about 18-20 minutes, or until tender and browned. Divide roasted vegetables between plates, top with chicken, and pour remaining sauce over. Serve with lemon wedges.
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