Greek lemon chicken and potatoes

Season the chicken pieces generously in a mixing bowl with kosher salt, black pepper, rosemary, dry oregano, cayenne and minced garlic, then add the lemon juice and an equal amount of olive oil to make the marinade.

Add the peeled and quartered potatoes and mix everything thoroughly by hand; it can rest a couple of hours in the fridge or be cooked right away.

Transfer to a lightly oiled large roasting pan, chicken skin side up and potatoes filling the gaps.

Drizzle in about half a cup of chicken broth or water to stop the lemon and garlic burning, then spoon the rest of the marinade over the chicken and potatoes.

Roast in the centre of a 425F oven about 45 minutes, until the chicken is cooked through, tossing the pieces in the sauce after about 20 minutes without turning them skin side down.

Move the chicken to a serving platter, toss the potatoes again and put them back under the broiler or at the highest heat for a couple of minutes to finish the crust.

Add a splash of water or chicken broth to the roasting pan to loosen the caramelized drippings, strain them and spoon over the chicken and potatoes; taste for salt and finish with chopped oregano.