Delicious, tasty Greek roast chicken.
Papa G’s Mama would make it for him as a child, using wild oregano and thyme collected from the Cypriot hills, the delicate smells wafting through the house. He’s passed this recipe down to us, his own children and for that we’re very grateful.
1 large roasting chicken, organic or free range about 2.3 kg
sea salt and freshly ground black pepper
A small handful of fresh or dried oregano
1 small onion or
4-5 garlic cloves, peeled and slightly bruised
1 kg waxy potatoes, peeled and quartered
juice of lemon
50 ml extra virgin olive oil
450 ml hot water
2 tomatoes quartered
Preheat the oven to 190° C, gas mark 5. Rinse and dry the chicken. Rub the chicken well with half the lemon squeezing slightly as you do so and sprinkle it with sea salt and black pepper all over as well as the cavity. Leave to marinate for 1/2 an hour in the fridge.
Sprinkle some oregano in the cavity and place the onion and garlic inside it. Put the chicken in the middle of a oven proof dish lying it on its back. Place the potatoes around the chicken.
Pour the lemon juice and olive oil and a lot of butter evenly all over the chicken and potatoes. Sprinkle the remaining herbs all over the bird and potatoes and pour the water carefully into the dish.
Put the dish in the oven and roast the chicken and potatoes for 20 minutes basting it frequently. Reduce the heat to 180° C, gas mark 4 and cook for a further 1 hour or until the chicken is golden brown and tender and the potatoes are cooked. Throw in a few quartered tomatoes too as these are delicious roasted in the chicken juices.
Lift it and turn from time to time to prevent the skin sticking to the dish. Add a little water to prevent it drying out too. Once cooked, serve with a fresh and crispy salad and crusty bread. Like Mamma used to make!
Recipe ©George Psarias.