Skillet roast chicken with lemon and potatoes

The best about this dish is not only the great flavours but also all cooked together in one pan.

Serves 4

1.4 kg free range chicken


2 tablespoons Greek style yogurt

1 tablespoon paprika

1 tablespoon olive oil

sea salt and black pepper

4/6 potatoes, sliced

2 onions, sliced

6 cloves garlic

1 lemon, sliced

a few sprigs of thyme

Tomato dressing

6/8 cherry tomatoes

juice of lime, dash of olive oil

1 tablespoon basil, chopped

2 cloves garlic, chopped

pinch of sugar

Set the oven 180c gas 4.

Remove the backbone from the chicken and flatten slightly. Mix the yogurt, paprika, olive oil

and seasoning together, spread the marinade over the chicken and set aside. In a large bowl mix

the potatoes, onions, garlic, lemon slices, thyme with some olive oil and seasoning. Place the lot into a large

skillet 30cm approx. Now place the chicken on top and into the oven for 1 hour.  Test the chicken with a digital

probe 75c, it may need a few more minutes.  When the chicken is fully cooked, remove it from the oven and keep

warm. Increase the heat 200c gas 6, return the skillet to the oven to crispen the potatoes another 10/15 minutes.

Meantime whizz up the tomatoes, lime juice,oil, basil, garlic, sugar and seasoning. Taste. Set aside until ready to serve.

A nice bowl of stir fry greens or a green salad would be perfect to serve with the chicken.