1. Preheat the oven to 200°C. In a bowl, mix the curry powder, cumin (artysia), garlic powder, paprika, oregano, salt, and pepper. Place the potatoes in a large baking dish or oven tray and drizzle with half of the olive oil. Sprinkle with 1/3 of the spice mixture.
2. Place the chicken on a cutting board, breast-side down. Using kitchen shears or a sharp knife, cut the chicken down the middle, from the tail to the neck. Flip the chicken breast-side up and press it down firmly to open it up. To achieve this, press down on the breastbone with the palm of your hand until it breaks (you'll hear a characteristic 'crack'), and the chicken will open wide like a 'butterfly'.
3. Place a wire rack over the potatoes and put the chicken on it, cut-side up. If you don't have a rack, place the chicken directly on top of the potatoes.
4. Drizzle half of the lemon juice and 1/3 of the olive oil over the entire surface. Sprinkle with a small amount of the spice mixture and flip the chicken. Drizzle with the remaining lemon juice and olive oil, then sprinkle with the remaining spices, ensuring the entire chicken is evenly covered.
5. Pour the water into the corner of the baking dish and bake in the preheated oven for 1 ½ hours. Do not cover the chicken or turn it over. Halfway through baking, simply rotate the baking dish (turning the inner side outwards).
