A back-to-basics roast chicken recipe that is a staple in all Greek homes. Lemon, oregano, salt and pepper, and that's all you need for a gorgeous Greek roast chicken. There are variations to 'kotopoulo sto fourno', but this is the delicious bare-bones version that will become a family favourite.
3 lemons, juiced
4 tablespoons olive oil
4 teaspoons dried oregano, Greek if you can get it
sea salt and freshly ground black pepper, to taste
12 medium sized potatoes, peeled and cut into 3cm pieces
1 whole chicken
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In a large bowl, whisk together the lemon juice, olive oil, oregano, salt and pepper. Add potatoes to bowl and coat thoroughly with mixture. Transfer the potatoes to a large roasting tin.
Place the chicken into the bowl with the remaining lemon juice mixture; coat thoroughly and transfer to roasting tin on top of potatoes. If any of the lemon juice mixture remains in the bowl, pour it over the chicken and potatoes.
Bake uncovered until potatoes are done and the chicken's juices run clear, approximately 60 to 90 minutes. Check every 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out.