Roast Chicken with Potatoes in the Oven (Sunday Roast)
(Serves 6-8 people)
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 artysia (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 to prevent them from burning during baking.
- 2. In a small bowl, mix the salt, black pepper, and artysia (cumin). Place the chicken in a bowl and pour half of the olive oil over it. Rub it in to coat thoroughly. Sprinkle both sides with half of the salt and spice mixture. Place the chicken in a large 36 cm baking dish.
- 3. Add the potatoes to the bowl, drizzle them with the remaining olive oil, and sprinkle with the remaining salt and spice mixture. Then, arrange the potatoes evenly in the baking dish. Add the tomatoes and onions to the bowl. Mix them to marinate with any oil and spices left in the bowl. If needed, add extra olive oil, salt, and spices.
- 4. Add the tomatoes, onions, and garlic to the baking dish. Scatter the sprigs of thyme and oregano here and there. Pour the lemon juice over the food.
- 5. Pour the water into one corner of the baking dish, being careful not to wash off the spices from the chicken. 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 dish or turn the food. If necessary, move the potatoes around a bit to brown evenly.
