Step 1

In a large bowl, whisk together 6 cloves of finely grated garlic, shallots, lemon zest, lemon juice, mustard, paprika, 2 teaspoons of oregano, thyme, ½ cup of olive oil, and ¼ cup of water until it becomes emulsified. Set it aside.

Step 2

Pat the chicken dry with paper towels, then place the chicken in a plastic zip bag or a 13x9 casserole dish. Cover it in the marinade and massage it into the chicken, ensuring it’s completely coated. Cover with plastic and marinate in the fridge for 12 to 48 hours. The longer the marinade the more flavorful it will become.

Step 3

Turn the heat up to 425 F with no convection. Transfer the chicken to a rondeau pot or large roasting pan. Spread out the chicken pieces so that they are not touching one another. The goal is to roast, not steam. Pour on the remaining marinade and add on a lid or cover with foil.

Step 4

Roast in the oven on a top-third rack and cook for 45 minutes.

Step 5

Remove the lid and cook it for 30 to 35 minutes or until well browned and cooked throughout.

Step 6

While the chicken is cooking, add the remaining 3 tablespoons to a large non-stock, ceramic-coated, or carbon steel pan and heat over high heat until it begins to lightly smoke.

Step 7

Add in the potatoes and cook untouched for 3 to 4 minutes. Then, toss them around and let them cook for another 3 to 4 minutes.

Step 8

Season the potatoes with salt and pepper and mix to coat. Place them in the oven on a rack below the chicken and cook for 20 minutes. I usually come back and toss them once more after 10 minutes to evenly brown and cook them.

Step 9

When they’re done, remove the potatoes and toss with the remaining 3 grated garlic cloves and 1 ½ teaspoons of dry oregano. Mix them together and set them aside.

Step 10

Take the chicken out of the oven and set the chicken to the side on a plate. Place the rondeau on a burner over medium heat, whisk in the chicken stock, and cook for 4 to 5 minutes or until it starts to thicken up. Finish it with butter.

Step 11

Serve the chicken with the potatoes and top off with the sauce. Garnish with optional lemon slices and fresh oregano leaves.