Chicken, lemon and potatoes with wild oregano

Method

Step 1

Put the chicken pieces in a bowl and season well with sea salt and the oregano. Cut the lemon into 8 chunks, leaving the skin on, and add to the chicken. If you have time, you can do this the day or night before and leave it in the fridge to marinate, which will add to the flavour.

Step 2

Put the potatoes, whole and unpeeled, in a pan of well-salted water and bring to the boil. Boil for 10 minutes, or until just tender on the outside and uncooked in the middle. Drain and run under cold water until cool enough to handle, then peel off the skins with your fingers. Cut into large pieces (halves or quarters).

Step 3

Heat the oven to 180°C/fan oven 160°C/mark 4. Pour some olive oil into the bottom of a large roasting tray and lay the chicken, lemon pieces and potatoes in one layer with no overlapping pieces (if your tray isn’t big enough, use two). Turn the potatoes so they are lying flat side down, to encourage maximum contact with the cooking surface. Drizzle the remaining olive oil over the top.

Step 4

Cook for 11/2 hours, until the chicken skin looks golden and crisp. Use a metal spatula to lift the potatoes and chicken onto a warmed serving dish, then deglaze the roasting tray with a splash of water and pour this over the meat. Serve with the tomato-braised green beans (recipe right) and a simple green salad.