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1
Pre-heat the oven to 180*C/350*F.
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2
Halve the potatoes lengthwise and then cut them into three or four wedges, so that they look like chips. I used Charlotte fingerling potatoes and they were perfect, cut into quarters.
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3
Throw these into a shallow roaster along with the onion wedges and the chicken.
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4
Mix together the mustard, lemon juice, oregano (or thyme) and olive oil to make a marinade.
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5
Pour over the chicken, potatoes and onions. Add the bay leaves and garlic.
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6
Season with salt and pepper (remembering the inside of the chicken as well as the outside)
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7
Rub the marinade in all over the surface of the chicken and shuffling the potatoes and onions around so that they are well coated.
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8
Put the reserved lemon halves inside the chicken.
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9
Gently pour a cup of warm water into the pan, being careful not to wash any of the marinade off of the chicken or potatoes.
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10
Roast for one hour. At this point the chicken should be starting to brown.
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11
Pour the wine over the top and turn the potatoes and onions.
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12
Roast for another hour, turning the chicken when it is well browned on top. Check that the potatoes are still in a little liquid, you don't want them to go dry. If they seem a bit dry add a little more hot water.
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13
When it is done the chicken will be golden brown and juicy and cooked through and the potatoes will be meltingly tender, with a few crisp edges. There should be a little sauce left in the roaster to serve spooned over the chicken and potatoes, but if there isn't just add a bit of hot water to the dish and scrape up the tasty bits from the bottom to make more sauce.
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14
Serve to a very lucky family that will be scrambling for more! If this doesn't soon become your favourite way to roast chicken I'll be a monkey's uncle!