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Ingredients
* 2 clove(s) of garlic
* 80 ml olive oil
* 1 chicken bouillon cube
* 1 tablespoon(s) oregano, dry
* 3 tablespoon(s) honey
* 3 tablespoon(s) mustard, mild
* 5-6 sprig(s) thyme, fresh, only the leaves
* lemon juice, of 2-3 lemons
* lemon zest, of 2-3 lemons
* 1 1/2 kilo potatoes
* 1 chicken
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.
Classic Sunday and family dinner , recipe by akis petretzikis, creation and photograph by me
