Ingredients
- 1 chicken (1 ½ kilos)
- 2 cloves of garlic
- 80 ml olive oil
- 1 chicken bouillon cube
- 1 tablespoon dry oregano
- 3 tablespoons honey
- 3 tablespoons mustard, milk
- grated zest and juice from 2-3 lemons
- 1 ½ kilo potatoes
Method
- Beat the garlic, olive oil, bouillon cube, oregano, honey, mustard, fresh thyme, lemon zest and lemon juice in a food processor or with a mortar and pestle. Set the marinade aside until needed.
- Peel the potatoes, cut them in to wedges and transfer to a clay pot.
- Add 1/3 of the marinade and mix to coat.
- Add the chicken to the clay pot over the potatoes.
- Add the remaining 2/3 of the marinade and spread it evenly all over the chicken.
- Cover clay pot and refrigerate for 12-24 hours.
- When ready to cook, preheat oven to 180* C (350* F) Fan.
- Roast for 1 ½ hours with the clay pot covered.
- Then, remove the lid, lower temperature to 170* C (338* F) and roast for another hour.
- When ready, remove from oven and allow the chicken to rest for 15 minutes before cutting in to pieces and serving.
Πηγή: akispetretzikis.com
