Roasted Greek Lemon Chicken and Potatoes

, Serves 4

Spatchcocked chicken in a yoghurt-lemon marinade, roasted over potatoes that soak up the pan juices.

prepPreheat oven to 220°C / 425°F (200°C / 400°F fan-forced)
1 kg potatoes, peeled (optional), cut into wedges	Toss potatoes with oil & salt	Set chicken on potatoes, pour marinade, rub	Roast 220°C / 425°F 15 min, then 200°C / 400°F 15 min	Add stock, toss potatoes	Roast 200°C / 400°F, 35–40 min, baste	Rest chicken 10 min; optional broil potatoes 2–3 min	Serve with tzatziki, salad & lemon
1 tbsp extra-virgin olive oil (for the potatoes)
½ tsp sea salt flakes (for the potatoes)
60 g Greek yoghurt	Mix marinade in a jug
2 tbsp extra-virgin olive oil (for the marinade)
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tbsp brown sugar
1 tbsp freshly grated garlic
2 tsp dried oregano
2 tsp sweet paprika
2 tsp sea salt flakes (for the marinade)
½ tsp freshly cracked black pepper
1 whole chicken (1.2–1.8 kg / 2¾–4 lb), spatchcocked
125 ml chicken stock (or water)
Tzatziki or Greek yoghurt, to serve
Greek salad, to serve
Lemon wedges, to serve

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