Name: Greek-style roast chicken and potatoes with tomatoes and oregano
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 kg waxy potatoes, such as Dutch creams, peeled, cut into 4cm pieces; 1 large Spanish onion, cut into wedges; 1 head of garlic, halved horizontally; 1 small lemon, thinly sliced; 6 oregano sprigs; 2 tsp rigani (dried Greek oregano); 80 ml (⅓ cup) extra-virgin olive oil; 150 ml chicken stock; 60 ml (¼ cup) white wine; 300 gm green beans, trimmed and halved on an angle; 100 gm pitted Kalamata olives; 500 gm cherry tomatoes on the vine, cut into clusters; MARINATED CHICKEN; 2 garlic cloves, crushed; 2 tsp sweet paprika; 2 tsp rigani (dried Greek oregano); 2 tbsp extra-virgin olive oil; Finely grated zest of ½ lemon, plus 1 tbsp juice; 4 chicken Marylands; FRIED CAPER OIL; 80 ml (⅓ cup) extra-virgin olive oil; 2 tbsp drained capers in brine, rinsed; ½ cup (loosely packed) oregano

When you need an easy but tasty dinner fix, this one-tray Greek-style roast chicken and potatoes answers the call.

Simply marinate your chicken for 10 minutes and let your oven do the heavy lifting. A fried caper oil lifts the dish to new heights.

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Ingredients

1 kg waxy potatoes, such as Dutch creams, peeled, cut into 4cm pieces

1 large Spanish onion, cut into wedges

1 head of garlic, halved horizontally

1 small lemon, thinly sliced

6 oregano sprigs

2 tsp rigani (dried Greek oregano)

80 ml (⅓ cup) extra-virgin olive oil

150 ml chicken stock

60 ml (¼ cup) white wine

300 gm green beans, trimmed and halved on an angle

100 gm pitted Kalamata olives

500 gm cherry tomatoes on the vine, cut into clusters

MARINATED CHICKEN

2 garlic cloves, crushed

2 tsp sweet paprika

2 tsp rigani (dried Greek oregano)

2 tbsp extra-virgin olive oil

Finely grated zest of ½ lemon, plus 1 tbsp juice

4 chicken Marylands

FRIED CAPER OIL

80 ml (⅓ cup) extra-virgin olive oil

2 tbsp drained capers in brine, rinsed

½ cup (loosely packed) oregano

Method

Preheat oven to 220°C fan-forced. For marinated chicken, combine all ingredients except chicken in a bowl and season. Add chicken, turn to coat and stand to marinate (10 minutes).

Toss potatoes, onion, garlic, lemon, oregano, rigani and olive oil in a large roasting pan and season. Place chicken on top and roast for 30 minutes.

Reduce oven to 180°C fan-forced. Stir stock and wine in a jug, then drizzle around chicken in pan. Roast until chicken is golden and juices run clear when thigh is pierced with a skewer (15-20 minutes). Remove chicken from pan. Cover with foil and set aside to rest (10 minutes). Add beans and olives to pan and arrange tomatoes on top. Return to oven and roast until tomato skins begin to blister and split (10 minutes). Transfer tomatoes to a plate. Squeeze garlic from its skin into pan and stir to combine.

Meanwhile, for fried caper oil, combine ingredients in a small saucepan over medium heat and cook, stirring occasionally, until capers are crisp (1-2 minutes). Remove from heat.

Return chicken and tomatoes to pan with potatoes and drizzle with fried caper oil to serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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