Total time: 1 hour, 20 minutes
Servings: 4 to 6
1 (3 1/2- to 4 1/2-pound) chicken
Salt and pepper
2 pounds boiling potatoes
2 large lemons
Heaping tablespoon Greek oregano
1 cup olive oil
1 1/2 cups water
Heat oven to 375 F. Wash and dry the chicken. Halve or quarter it and season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste.
Peel and cut the potatoes into wedges. Place them in a bowl and toss with 3/4 teaspoon each of salt and pepper or to taste.
Place chicken, skin-side down, in a roasting pan and scatter potatoes around it. Halve the lemons and squeeze them over chicken and potatoes. Sprinkle over the oregano. Drizzle over the oil and water.
Roast chicken for 20 minutes, then turn it skin-side up. Continue to roast for 40 more minutes. Increase temperature to 400 F and continue to roast about 8 to 10 more minutes until chicken is golden and crisp and a thermometer inserted deep into thigh reads 165 F.
Cool slightly before serving. Serve chicken and potatoes together, spooning a little sauce over each serving.
Nutrition (each of 6 servings): 545 calories; 34 grams protein; 28 grams carbohydrates; 3 grams fiber; 33 grams fat; 7 grams saturated fat; 122 mg cholesterol; 2 grams sugar; 781 mg sodium.
— Adapted by the Los Angeles Times from Old Venice restaurant in Manhattan Beach, Calif.