Grandma's Delicious Chicken
It comes out hot, straight from the oven, and Grandma always started with me. Whatever was nicely browned went onto my plate. Even today, I love the juicy roasted tomatoes and the rosy-red onions. As for the juices, let me tell you, our grandmothers saved them for the next day's meal. Usually, they would make 'toumatia' (a type of pasta/noodles) and drizzle them with the fragrant juices from the roast.
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INGREDIENTS
- 4 pieces of chicken leg and thigh, about 1600g
- 1 kilo potatoes
- 2 medium tomatoes
- 1 large dry onion
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons spice mix (cumin)
- 1/3 cup olive oil
- 1/3 cup olive oil
- 3-4 cloves garlic
- 5-6 sprigs fresh thyme
- 1/3 cup fresh lemon juice
- 1 cup water
METHOD
- Peel the potatoes and depending on their size, cut them in half or into 4 pieces. Cut the onion and tomatoes into thick slices so they don't burn during roasting. In a small bowl, mix the salt, black pepper, and spice mix. Place the chicken in a bowl and pour half of the olive oil over it. Rub it all over. Sprinkle half of the salt and spices on both sides. Place the chicken in a large roasting pan (36 cm). Put the potatoes in the bowl, drizzle them with the remaining olive oil, and sprinkle with the remaining salt and spices. Arrange the potatoes evenly in the pan. Add the tomatoes and onion to the bowl. Mix them so they marinate with whatever oil and spices are left in the bowl. If necessary, add extra olive oil, salt, and spices. Add the vegetables and garlic to the roasting pan. Scatter the sprigs of thyme here and there and pour the lemon juice over the food. Pour the water into one corner of the pan, being careful not to wash off the spices from the chicken and vegetables. Bake in a preheated oven at 180°C for about 1 hour and 40 minutes, or until the food is nicely browned. During baking, do not cover the pan, nor turn the food. If necessary, move the potatoes slightly so they brown evenly.
