I've experimented with different versions of this dish, and I love to boost the veggie content by tossing in some greens during the last few minutes of cooking. Now that asparagus are in season, I add them in about 10 minutes before the dish is done.
Ingredients
1 whole chicken chopped into pieces, pat dry
400g potatoes sliced into wedges, skin on
2 onions sliced into quarters
⅔ cup extra virgin olive oil
⅓ cup freshly squeezed lemon juice
⅓ cup chicken broth or water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon chicken stock powder
1 tablespoon mustard (yellow mustard or dijon mustard)
1/2 teaspoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 220°C.
Slice potatoes into wedges and onions into quarters
Place chicken, onions and potatoes in large baking dish.
Mix all the remaining ingredients for the marinade and then pour over chicken, onion and potatoes
Once everything is well coated, arrange chicken, onion and potatoes in the pan so that the chicken pieces are skin side up and touching the bottom of the pan.
Transfer pan to preheated oven and roast/bake for 45- 60minutes, until cooked.
Allow to rest 5-10 minutes then serve, with your favourite salads and side dishes and enjoy! Don’t forget to drizzle the chicken and potatoes with pan juices and feel free to garnish with chopped fresh parsley and extra lemon slices or wedges
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