Crispy Saffron Roasted Chicken and Potatoes

1 large onion, diced
6 golden potatoes, washed and cubed
2 medium white sweet potatoes, washed and cubed (optional)
1 chicken, cut into 8-10 pieces
1 head of garlic, top chopped off
2 tablespoons herbes de Provence
1 bottle beer
1 large pinch saffron
1 cup warm water
Olive oil
Salt and pepper, top taste

Preheat oven to 425°F.
Place saffron in the warm water and allow to steep for 10 minutes.
Place the onions, potatoes and sweet potato in a large roasting pan. Drizzle with the olive oil, salt and pepper, then add the chicken pieces.
Nestle the garlic head between the chicken, in the center of the pan. Pour another generous drizzle of olive oil over the chicken and potatoes.
Season chicken with salt and pepper to taste, then sprinkle the herbes de Provence over the chicken pieces.
Roast the chicken for 30 minutes, then tightly cover the pan with foil and roast for another 30 minutes.
Uncover the pan and roast the chicken for an additional 30 minutes, until the chicken has a nice golden skin.
Serve with white rice or couscous