Greek chicken with potatoes
Focus on preparation, planning and deliveryso that last-minute preparations are minimal and getting food to the table is stress-free. Although restaurant food certainly has an impact on the food we cook, home cooking is not restaurant food; it must be something you enjoy to cook as well as eating.
- Preheat the oven to 230C.
- Throw a couple of garlic cloves and sprigs of thyme into the cavity of the bird.
- Tie the legs together. Place the chicken breast-side down in a large roasting pan.
- Slice the potatoes into chips and arrange around the chicken with the remaining garlic cloves, then pour the lemon juice over the chicken and potatoes.
- Season with salt and pepper, drizzle the olive oil over the top and add about three-quarters of the chopped fresh or dried thyme or oregano.
- Pour the hot water into the roasting pan. Roast for 40 minutes, then carefully turn the chicken over.
- Season with a little more salt and pepper, sprinkle over the remaining fresh or dried herbs, add more hot water if needed.
- Reduce the oven temperature to 200C and roast for about another 20 minutes.
- Lift the chicken out and keep it warm. Give the chips a bit more time on a higher heat if necessary.
- Serve with a leafy salad.