Greek Lemon Chicken With Potatoes

Method

1. I

   (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).

2. II

   Wash the chicken well and pat dry.

3. III

   Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.

4. IV

   Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.

5. V

   Put in the oven and crank up the heat to 250°C (480F).

6. VI

   Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.

7. VII

   If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.

8. VIII

   Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.

9. IX

   Return to very hot oven and roast until chicken is golden-brown.

10. X

    Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.

11. XI

    At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.

12. XII

    In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.

13. XIII

    Serve with pan juices.