Oven-Baked Chicken with Potatoes (Sunday Roast)
1985, Lefkara. I sit with my beloved grandfather Kostaris under the big mulberry tree in the garden, watching my grandmother take the large baking tray of perfectly roasted chicken out of the wood-fired oven. It’s almost noon, and the courtyard of the Turkish Cypriot house where my grandparents live after the invasion is already filled with cousins and other relatives. Shouts, laughter, noise—the familiar hubbub of the family. Grandma brings the tray with her fragrant chicken and places it in the center of the large table. The voices stop, and the whole clan dives into the food to enjoy the crispy chicken skin, the crunchy tops of the potatoes, the juicy roasted tomatoes, and the rosy onions. Oh, my grandma, what wouldn't I give to eat this dish made by your hands again… Just like back then in your courtyard in Lefkara.
INGREDIENTS
- • 1 chicken, about 1600g, cut into portions
- • 1 kg Cypriot potatoes
- • 5 small (300g) red onions
- • 2 medium (500g) tomatoes
- • 1 ½ teaspoons (12g) salt
- • ½ teaspoon (1g) freshly ground black pepper
- • 1 ½ teaspoons (3g) ground allspice (cumin)
- • ⅓ cup (85ml) olive oil
- • 3 - 4 cloves garlic
- • 5 - 6 sprigs fresh thyme
- • 3 - 4 sprigs fresh oregano
- • ¼ cup (60ml) fresh lemon juice
- • ½ cup (125ml) water
METHOD
- 1. Peel the potatoes and depending on their size, cut them in half or into 4 pieces. Cut the onions in half and the tomatoes into thick slices so they don't burn during baking.
- 2. In a small bowl, mix the salt, black pepper, and allspice. Place the chicken in a bowl and drizzle half of the olive oil over it. Rub it in well. Sprinkle half of the salt and spices on both sides. Place the chicken in a large 36 cm baking tray.
- 3. Put the potatoes in the bowl, drizzle with the remaining olive oil, and sprinkle with the remaining salt and spices. Then, arrange the potatoes evenly in the baking tray.
- 4. Add the tomatoes and onions to the bowl. Mix to coat them with any remaining oil and spices in the bowl. If necessary, add extra olive oil, salt, and spices. Add the tomatoes, onions, and garlic to the tray. Scatter the sprigs of thyme and oregano here and there. Pour the lemon juice over the food. Pour the water into one corner of the tray, being careful not to let the spices wash off the chicken.
- 5. Bake in a preheated oven at 180°C (fan-assisted) for about 1 hour and 40 minutes, or until the food is nicely browned. During baking, do not cover the tray, nor turn the food. If necessary, move the potatoes slightly so they brown evenly.
