Classic Greek Lemon Chicken And Potatoes

Marinate

1. Using a food processor, pulse half the garlic, leaves from two sprigs of rosemary, leaves from two sprigs of thyme, a tablespoon of dried oregano, the mustard, a generous pinch of sea salt, freshly ground pepper, and half the olive oil.
2. Add the chicken to a pan and pour over the marinade. Massage it through every nook and cranny, and under the skin if you can. Let chicken marinate for one hour to a day.

Get ready to roast

1. Remove chicken from the refrigerator half an hour before cooking.
2. Preheat the oven to 390°F / 200°C
3. Cut the potatoes into wedges and add them to a bowl.
4. Using a food processor, pulse the other half garlic, juice, and zest from two lemons, a teaspoon of sea salt, a tablespoon of dried oregano, a generous amount of freshly ground pepper, and the rest of the olive oil.
5. Tuck the potato wedges between the chicken pieces and pour the garlic lemon mixture over the potatoes. 
6. Bake chicken and potatoes covered with aluminum foil for 45 minutes.
7. Remove aluminum foil and bake for another 30-45 minutes. If you have leftover garlic-lemon mixture, baste the chicken with it occasionally. This step is optional.Measure the chicken's internal temperature to ensure it is fully cooked and juices run clear. The safe temperature for chicken is 165°F / 74°C.
8. Remove the chicken from the oven. Cover and let it rest for ten minutes. Pass the sauce in the pan through a sieve, transfer it into a saucer and serve with the roast (See notes below).Serve chicken and potatoes with a green salad, bread, and feta.