This deliciously bright, yet comforting dish is one that we cook often in our house.
Its simple to make, and a beautiful mix of flavours. Great for a winter evening, and equally good lightened up with some salad for a more summer-esque roast!
I love a one pot, as i often have friends and family round to eat, the joy of just prepping and throwing everything in, being able to do a quick tidy and then not be cooking when guests arrive is a joy, it means I can enjoy time with friends when hosting instead of being stuck in the kitchen whilst everyone has a good time!
As it serves 4 its easy to just double (or triple) if you're feeding more people, kids also tend to love it!
I always go to my local butcher and buy a whole chicken as they will always joint and portion it there and then for you, it means you can keep the breast on the bone, which makes it so much juicier and flavoursome when cooked!
Lemon and Oregano are what I call foundation flavours within Greek and Cypriot cooking. Lemon is in almost every meal and acts not only to give that zesty flavour we love but also to enhance the flavours of what its pared with, it also acts as a tenderiser for any meat, which is why you'll find it in many marinades!!
Serves 4
1 whole chicken cut into 8 pieces (2 thighs, 2 legs and the breasts cut into half)
5 medium potatoes cut into ¼
2 onions cut into wedges
2 carrots cut down the middle and halved (depends on size)
4 tomatoes cut into ¼
150ml olive oil
The juice of 4 lemons, keep the empty lemon shells
2 tablespoon dried oregano
1 teaspoon ground cinnamon
2 cloves of garlic grated or very finely chopped
1 chicken stock cube
Oven at 200*C
1 - In a large saucepan with a splash of oil seer the chicken pieces for a few minutes on each side till lightly browned and set aside
2 - Put the chicken into a large oven dish and add in the potatoes, onion and tomatoes, top with the olive oil, lemon juice, oregano, cinnamon, garlic and some salt and pepper and mix the lot together (I always just get stuck in with my hands, but make sure to wash them well before and after!) so everything is coated, then arrange in a single layer and pop in the empty lemon skins.
3 - Dissolve 1 chicken stock cube in 1 mug full of water and pout into the dish then cover tightly with foil and roast for 40 minutes, then uncover, give everything a stir and a baste and roast for a further 25 minutes uncovered to brown.
4 - Top with some fresh parsley before serving and enjoy with a salad or greens and some warm bread to mop up all those juices.
Want to check the chicken is cooked, cut into the thickest point near the bone and if the juices coming our are clear then you're good to go!
