Roast chicken with potatoes in the traditional Greek way

Oh, this is a real classic! There is not a single household in Greece not to have cooked chicken in this way! A very popular dish regardless the season! Together with the potatoes in the pan it is so juicy and tasty that there is never enough! An easy recipe to prepare and the perfect idea to cook for big company

Ingredients (for 4-6 people):
1 ckicken (about 2Kg), cut in portions
1 1/2Kg of potatoes (suitable for the oven)
120 ml of fresh squeezed lemon juice
2 tsp of salt
1 heaped tbsp of dried oregano (fresh when in season)
1 tsp of black pepper
3-4 cloves of garlic, cut in thin slices
120 ml of olive oil
360 ml of water

Method:
Preheat the oven to 180°C.

Rinse the chicken and pat dry with kitchen paper.

Peel the potatoes and cut into wedges, lengthwise. *** If the potatoes are too big in length cut each quarter in two. Put the chicken and the potatoes in a big bowl and generously season with salt and pepper. Sprinkle with the oregano and mix with your hands so everything is well coated.

Transfer the chicken in a spacious oven pan and arrange the potatoes around it. Scatter the garlic, drizzle with the olive oil and pour over with the lemon juice (distributing all these evenly across the pan). Add the water and put the pan in the oven.

Bake for a total of 1 hour and 40 minutes. After the first 50 minutes turn the chicken portions once and check if some more water is needed. *** Avoid to disturb the potatoes by stirring too often. The food is ready when the chicken is thoroughly cooked with crispy skin and the potatoes golden brown.

Serve while it is still hot along with some Greek tomato salad and feta cheese.