Greek lemon chicken and potatoes

Put the chicken pieces in a mixing bowl and season generously with kosher salt, black pepper, dry rosemary and a whole bunch of dry oregano.

Add cayenne, minced garlic, freshly squeezed lemon juice and an equal amount of olive oil to make the marinade.

Add the peeled and quartered russet potatoes and mix everything thoroughly by hand.

It can sit in the fridge a couple of hours or be cooked right away.

Transfer to a lightly oiled large roasting pan, chicken first and skin side up, filling the gaps with potatoes; keep all the marinade.

Drizzle about half a cup of chicken broth or water into the pan, then spoon the rest of the marinade over the chicken and the potatoes.

Roast in the centre of a 425 degree oven about 45 minutes, until the chicken is cooked through.

After about 20 minutes pull it out and toss the chicken and potatoes in the sauce without flipping them, so the skin stays up; this can be done three or four times during the cook.

Transfer the browned chicken to a serving platter and keep it warm.

Switch the oven to broil or the highest setting, toss the potatoes again in the pan juices and give them a couple of minutes to crust up, which also caramelizes the juices in the pan.

Add the potatoes to the platter, then add a splash of water or chicken broth to the roasting pan over medium heat to dissolve everything, strain it, taste for salt and spoon it over.

Finish with a little freshly chopped oregano.