Serves 4
Ingredients
1 medium-size roasting chicken (3 to 4 pounds) [I used chicken
thighs]
1/4 cup plus 2 tablespoons olive oil
salt and freshly ground pepper, to taste
strained fresh juice of 2 lemons
2 teaspoons dried thyme
1/2 teaspoon crushed rosemary
1/2 teaspoon marjoram
2 garlic choves, finely chopped [or 1 tablespoon garlic powder]
6 to 8 large oval potatoes, peeled and quartered lengthwise [I left the peel
on]
Directions
Preheat the oven to 450°F.
Rub outside of chicken with 1 tablespoon olive oil and season with salt and
pepper. In a bowl, combine the remaining olive oil, lemon juice, thyme, rosemary,
marjoram, garlic, and freshly ground pepper. Brush chicken generously with marinade.
Place chicken inside a medium-to-large baking pan and spread potatoes evenly
around pan. Pour marinade and 1 or 2 cups water over potatoes. Season potatoes
with salt and pepper, if desired. Place in hot oven and reduce heat to 350°F.
Bake for 1 to 1 1/2 hours, basting chicken with pan juices every 10 minutes,
or until meat is tender. Add water to potatoes during cooking, if necessary.
Remove chicken from oven as soon as it's tender.
If potatoes aren't completely cooked by the time the chicken is ready, remove
the bird, turn up the oven to 450°F, add water if necessary, and roast another
15 to 20 minutes, or until potatoes are golden brown and tender. Serve warm.
