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Preheat the oven to 450°F/gas mark 8/230°C. Rub the outside of the chicken with 1tbs olive oil and season with salt and pepper. Combine the remaining olive oil in a bowl with the strained lemon juice, herbs, garlic and ground pepper and brush the chicken generously with the marinade.
Place the chicken on a rack inside a baking pan spreading the potatoes evenly around the pan. Pour the marinade and 1 or 2 cups water over the potatoes and season with salt and pepper. Place in a hot oven reducing heat to 350°F/gas mark 4/180°C and bake for 60 to 90 minutes basting often with the pan juices, adding more water to the potatoes if necessary.
Remove from the oven when the meat is tender. If the potatoes are not completely cooked by the time the chicken is ready, remove the bird and increase the oven temperature to 450°F/gas mark 8/230°C, add more water if necessary and roast until golden brown and tender. Serve warm. Serve with a spinach or leek pitta , tomatoes salad or olive bread.
3-4lb roasting chicken
1/4 cup 2floz/70ml plus 2tbs olive oil
salt and freshly ground pepper to taste
juice of 2 lemons
2tsp dried thyme
1/2tsp crushed rosemary
1/2tsp marjoram
2 cloves garlic, finely chopped
6-8 large potatoes peeled and quartered length ways
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