Greek Style Roast Chicken & Potatoes

This produces a chicken falling off the bone with lovely crisp roast potatoes. The trick is to cook the potatoes enough.

Ingredients - Serves 4

1 chicken, whole, with skin
4 tablespoons olive oil
handful fresh chopped coriander
juice of one large lemon
3 pinches salt and good shake of black pepper
1 kg potatoes
tablespoon fresh chopped rosemary

Method

Spatchcock the chicken by cutting down the breast bone and flattening the carcass. Combine the olive oil, coriander, lemon juice, salt and pepper and rub into both sides of the chicken and beneath the skin. Set aside. Cut the potatoes into chunks as if for roasting and par boil for 5 minutes. Drain the potatoes and place in a roasting tray.

Sprinkle the rosemary over the potatoes and then the excess oil that will have come off the chicken. Put the roasting dish in a hot oven with the chicken on a wire rack directly above so that the juices from the chicken drip into the potatoes. Cook for 15 minutes per pound, turning the potatoes half way through the cooking time. Serve with a minty salad.