Ingredients

• 3.3 lbs / 1.5 kg chicken

• 4 large potatoes, cubed

• 1 tbsp / 18 g salt

• 1 tbsp / 7 g paprika

• 1 tbsp / 8 g onion powder

• 1 tbsp / 9 g garlic powder

• 1 tbsp / 3 g dried oregano

• 10–12 cloves garlic

• ½ cup / 120 ml lemon juice

• ½ cup / 120 ml olive oil

• ½ cup / 120 ml water

• As needed fresh parsley and lemon wedges (for garnish)

Method

1. Season: Toss the chicken and cubed potatoes in a large baking dish with the paprika, onion powder, garlic powder, oregano, salt, and a drizzle of olive oil. Mix it well so every piece is coated.

2. First Bake: Put the tray in the oven at 200°C (390°F) for 30 minutes, uncovered.

3. Make Dressing: While that bakes, use a mortar and pestle to smash the garlic cloves with a pinch of salt into a paste. Whisk that paste in a jug with the olive oil, lemon juice, and water.

4. Glaze: Take the chicken out and pour the dressing over everything. Flip the chicken and potatoes to coat them, then make sure the chicken ends up skin-side up.

5. Final Bake: Drop the oven heat to 180°C (355°F). Bake uncovered for another 45–60 minutes until the chicken has a deep color and is fully cooked.

6. Finish: Plate it up, pour the pan drippings over the top, and garnish with parsley and lemon wedges.

Additional Notes

• Potato Choice: Use one kind of potato so they all cook at the same rate. Mixing different types, like Russet and Yukon Gold, can lead to uneven textures because they cook differently.

• Flavor Balance: The potatoes tend to soak up most of the dressing, which can make them hit pretty hard while leaving the chicken a bit lacking.

• The Verdict: It's a solid dish, but compared to other chicken recipes, it can feel a little unbalanced. It's a 5/10 for now until the technique gets refined in the lab.