Lemon chicken bake and roasted potatoes
Serves 4-6
1 whole large chicken each quarter cut in half; (skin-on, bone-in)
3 large potatoes (peeled, cubed), rinsed under running tap water
1 tbsp minced garlic
1/2 cup freshly squeezed lemon juice
1/2 cup chicken broth
1/2 cup extra virgin olive oil
Butter (tiny dotting on top of bake)
Salt + pepper + paprika + herbes de Provençe
Method:
Wash chicken pieces thoroughly. Rinse. Drain. Pat dry with kitchen paper towels. Place in a non-reactive baking tray or dish and in one layer. Cut potatoes in halves; lengthwise. Then into three equal sections, horizontally; producing six large cubes out of each potato. Add them to chicken; filling in the empty spaces in between chicken pieces. Add garlic, lemon juice and all seasoning, then add oil and rub well to mix; with clean hands, all ingredients together. Arrange back chicken pieces, with skin sides up and potato cubes in between. Cover and refrigerate for at least four hours; or better overnight. Dot evenly with butter and bake, uncovered; in a preheated oven of 200-220 degrees Celsius; for approximately one hour. After 45 minutes; check for liquid. If necessary; drizzle chicken broth on top of all. If not; then continue cooking until the hour is over; and chicken is done. When top of chicken and potato is nicely roasted; remove and drizzle small amounts of chicken broth; or, as much as you need for the sauce; which is not too much in this recipe. Taste for salt. Serve with crusty bread and a raiita dip.
* A version of this article appears in print in the 12 October, 2023 edition of Al-Ahram Weekly
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