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Herbed Faux-tisserie Chicken and Potatoes

['2 teaspoons fennel seeds', '1 teaspoon crushed red pepper flakes', '2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided', '2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided', '1 tablespoon kosher salt, plus more', '1/2 teaspoon freshly ground black pepper, plus more', '6 tablespoons olive oil, divided', '1 3 1/2–4 pound chicken', '1 lemon, quartered', '1 head of garlic, halved crosswise', '2 pounds Yukon Gold potatoes', 'scrubbed', 'halved', 'or quartered if large']

Preheat oven to 300°F. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and 3 tablespoons oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.
Toss potatoes with remaining 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

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