Ingredients
a whole chicken cut in 8-10 pieces
5 big potatoes cut in wedges
2 cloves of garlic crushed
juice of one lemon
3 tbs olive oil
3 tbs chicken stock or water
1 tsp thyme
1 tsp rosemary
sea salt
freshly ground black pepper
Preparation
Preheat oven at 180 degrees Celcius. In a big bowl toss chicken pieces and potatoes along with 2 tbs olive oil, garlic, thyme, rosemary, juice of lemon, salt and pepper. Empty the bowl along with juices inside an oven dish and arrange evenly. Pour on top the remaining olive oil and stock or water and cover the pan with aluminium foil. Roast for one hour. Add some stock or water if you see there is no juice left in the bottom of the pan. Take the aluminium off and bake for another half hour or until potatoes turn crispy at the edge. Serve warm.
