Ingredients:

  • 4–6 Bone-in, skin-on chicken pieces (approx. 2.5 lbs / 1.2 kg)
  • 5 lbs large Russet or Yukon Gold potatoes, peeled and cut into large wedges (approx. 700 g)
  • ½ cup Extra Virgin Olive Oil (EVOO)
  • ¼ cup Freshly squeezed lemon juice
  • 4 large cloves garlic, minced or pressed
  • 2 teaspoons Dried Greek Oregano
  • 1 teaspoon Smoked Paprika (optional)
  • 5 teaspoons Kosher Salt
  • ½ teaspoon freshly ground Black Pepper
  • ½ cup cold water or chicken stock
  • Fresh parsley, chopped (for garnishing)
  • Lemon wedges (for serving)

Instructions:

  1. Phase 1: Preparation and Marinating. Pat the chicken pieces thoroughly dry with paper towels (crucial for crisp skin). Using a sharp knife, score the skin of the chicken pieces 2–3 times without cutting into the meat.
  2. Chop the potatoes into large, even wedges. Place them in the roasting tray.
  3. Make the Marinade: In a small bowl, whisk together the EVOO, lemon juice, minced garlic, oregano, paprika, salt, and pepper until slightly emulsified (it should look cloudy).
  4. Marinate: Pour about two-thirds of the marinade over the chicken pieces in a bowl, ensuring they are well coated. Pour the remaining third over the potatoes in the roasting tray and toss to coat.
  5. Chill: Cover the chicken and allow it to marinate in the refrigerator for at least 30 minutes, or up to 4 hours, to allow the flavours to penetrate.
  6. Phase 2: Roasting. Preheat your oven to 425°F (220°C).
  7. Arrange: Place the marinated potatoes evenly across the bottom of the roasting tray. Arrange the chicken pieces on top of the potatoes. This allows the chicken fat and juices to baste the potatoes as they cook.
  8. Initial Roast (High Heat): Roast the chicken and potatoes for 20 minutes at 425°F (220°C) until the chicken skin starts to brown nicely.
  9. Add Liquid & Reduce Heat: Reduce the oven temperature to 375°F (190°C). Pour the cold water or stock carefully around the potatoes (avoid pouring directly over the chicken skin). Continue roasting for another 30–40 minutes.
  10. Check Doneness: The chicken is done when the internal temperature in the thickest part of the thigh registers 165°F (74°C). The potatoes should be tender and golden brown.
  11. Phase 3: Finishing and Serving. Rest: Remove the tray from the oven. Transfer the chicken pieces to a separate cutting board and tent loosely with foil. Allow the chicken to rest for 10 minutes.
  12. Create the Sauce: While the chicken rests, return the tray of potatoes and pan juices to the still-warm oven for 5 minutes (or place it over a low hob burner). Use a wooden spoon to scrape up any browned bits (fond) from the bottom. The starch from the potatoes, combined with the lemon, fat, and liquid, will thicken slightly into a rich, glorious sauce.
  13. Serve: Place the rested chicken back onto the tray. Garnish liberally with chopped fresh parsley and serve immediately, ensuring everyone gets a generous spoon of that beautiful pan sauce.