- 4 or 5 large potatoes, peeled
2 heaped Tbsp. grainy mustard
Juice of 2 lemons (save the squeezed lemon halves)
1 Tbsp. dried oregano or thyme, crumbled
4 Tbsp. olive oil
1 3lb whole chicken (or chicken breasts, bone-in)
1-2 red onions, peeled & cut into wedges
2 bay leaves garlic cloves, with skin left on
1/2 cup white wine
like giant french fries.
Mix together the mustard, lemon juice, oregano and olive oil to make a marinade. Put the chicken,
After an hour, the top of the chicken should be getting brown. Pour the wine over the top, turn the potatoes and onions and roast for another hour, turning the chicken when it is well browned on top. Check that the potatoes are still in a little liquid. If they look dry, add more hot water.
The chicken should be golden brown, juicy and cooked through. If it seems done but you think the potatoes might need longer, remove the chicken to a warmed platter. The potatoes, however, should not be crispy but golden and juicy, and there should be a little sauce in the dish to serve with the chicken. If it is dry, add some hot water to the dish and scrape bits from the bottom and sides to make more sauce. Serve hot or at room temperature. .