Ingredients
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8 medium red potatoes, peeled (left whole do not slice, can use more)
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salt & freshly ground black pepper
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1/2 cup olive oil
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1 tablespoon dried oregano (rubbed between fingers to release the flavors)
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1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
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1/2 cup sliced green olives
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8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)
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2 lemons, juice of
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1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)
Instructions
- Set oven to 425 degrees F (set oven rack to bottom position).
- Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
- Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
- Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
- In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
- Sprinkle the whole garlic cloves and olives around the potatoes.
- In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
- Sprinkle the dried oregano over the top.
- Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
- Roast uncovered for about 50 minutes.
- Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
- Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
- Serve the chicken with pan juices.