This recipe is from Lucie Fialova, whose winning entry got her printed in Family & Friends. Lucie says: “my mum’s been making this recipe ever since I can remember. I’m not sure where the name comes from, as the combination of mustardy roast potatoes and root vegetables is probably as far as you can get from authentic Greek cuisine. But this dish has always had a special place on our Sunday table – and in our hearts.”
How to do it
- Heat the oven to 200°C/400°F/gas mark 6.
- Season the chicken pieces well with salt, pepper and herbes de Provence. Heat the
olive oil in a frying pan and brown the chicken over a medium heat.
- While the chicken is in the pan, toss the potatoes in a bowl with the mustard and
the juice of 2-3 lemons.
- When the chicken’s nicely browned, place it in a large shallow roasting tin with
the potatoes, the rest of the vegetables, the apples and the garlic. (Lucie says:
‘My mum has one that doubles as an oven shelf, if you’ve got one of those you’re
golden.’) You want just a single layer of ingredients in the pan.
- Squeeze the juice of the remaining lemon over everything and season with salt and
pepper. Cover tightly with foil and bake in the oven for about an hour, until the
potatoes are tender Remove the foil, and cook for a further 30 minutes or so until
the chicken skin is crispy and the vegetables are sticky, soft and golden.
Tips & Tricks
- If you can’t fit everything in a single layer, put the vegetables on top of the chicken for the initial hour. Then, when you take the foil off, give it a good stir and move the chicken to the top, skin side up.