Woodfired Lemon Chicken and Potatoes

This is a weekly addition on the menu in our home. Especially when our lemon tree is heavy with lemons.  It is so simple and delicious. We recently purchased a wood fired oven so when my new baby is fired up I will be cooking this lemony deliciousness in there... If you don't have one not to worry... An oven will suffice...200° C is the magic number in both ovens!!!


Ingredients

Free range chicken butterflied (cut from breast side)
2-3 lemons (using both rind and juice)
5-6 large potatoes
5 garlic cloves
1/2 tbs greek oregano
1/2 tbs salt
2 tsp paprika
1 tbs mustard
1/4 cup olive oil
water

Note: You may replace oregano, paprika and salt with 1 tbs of Greek Food Odyssey's Dirty Bird spice mix. Add more salt if you desire.


1. Prepare marinade for chicken by combining lemon juice, lemon rind, oregano, salt, paprika, crushed garlic, mustard and olive oil.

2. Rub half the marinade over the chicken and leave aside while you prepare the potatoes.

3. Cut potatoes in wedges and mix with remaining marinade.  Place in deep baking tray and spread potatoes to edge the edge of the tray.

4. Place chicken in the middle of the tray breast side up.

5. Sprinkle with a bit more paprika, oregano and salt.

6. Pour 1/2 cup of water in the tray in between potatoes.  Making sure you don't wash the herbs from the potatoes.

7. Cover with baking paper and then aluminium foil.

8. Bake in 200° C for 1 hour 15 minutes.  Remove baking paper and ensure that potatoes are soft. Spoon some of the juices on potatoes.

9. Bake for a further 30 minutes uncovered until golden.

Note: All herbs and spices and lemon are to your liking.. Add more or less. It's up to you!

Kali Orexi
Kalliroy aka Carol xxxx