Greek Roast Chicken
1 x 1.4kg/3lb chicken
salt and ground black pepper
fresh oregano and thyme sprigs
500g/1lb 2oz new potatoes, halved or quartered
juice of 1 lemon
8 unpeeled garlic cloves
4 tbsp olive oil
4 tbsp water
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the chicken in a large roasting pan. Season well and put a few herbs inside the cavity. Arrange the potatoes around it in the pan and tuck in the garlic. Squeeze 1 lemon over the chicken and potatoes. Put the squeezed halves inside the chicken. Cut the other lemon into wedges and place in the gaps. Strip the leaves off the remaining herbs and scatter over the top. Sprinkle with oil. Pour the water into the pan.
3 Roast in the oven for 1½ hours, basting occasionally with the pan juices, and turning the potatoes over as they brown.
4 Remove from the oven, cover with foil and set aside to rest for 10 minutes before carving the chicken. Serve with salad.