Roasted Chicken with Vegetables and Marinade

A rustic oven roasted whole chicken and vegetable one pot meal. A fresh lemony garlic marinade is rubbed throughout the whole chicken along with all the seasonings, a full- flavoured dish. Let's not forget how well potatoes like to soak up juices, making them so tasty and an important component to the dish.

Chicken:
1 (2-3 lb) whole chicken ㅤ
2 Tbsp. white wine
¼ cup lemon juice, freshly squeezed
½ tsp. white pepper
1 tsp. sea salt
3 cloves garlic, minced
½ tsp. oregano

Vegetables:
5 large potatoes, peeled and quartered
1 artichoke ㅤ
2 cloves garlic, minced
¼ tsp. dried oregano
½ tsp. sea salt
¼ tsp. white pepper, freshly ground
1 Tbsp. extra-virgin olive oil
1 cup water, cold
1 Tbsp. extra-virgin olive oil
1 tsp. ground paprika

Preheat the oven to 350°F (180°C, Gas Mark 4).

Marinade the chicken throughout with the mixture of white wine, lemon juice, garlic, oregano, salt and pepper. Set aside to infuse for up to 30 minutes while you prepare the vegetables.

Lay the potatoes in your baking pan.

Trim the whole artichoke at both ends and cut in half then ⅓ pieces and place together with the potatoes, season with garlic, salt, pepper, oregano and olive oil, then pour one cup of water around the edges of the pan.

Place the whole marinated chicken on top of the potatoes and add a dash of paprika on top.

Bake in a medium heat oven for about 1 hour and 20 minutes.

Makes 4 servings.