Pig Row Greek Inspired Chicken

We always like tinkering with food at Pig Row. Food for us isn't just something to eat, it is not something to shove in the oven and then shove in our mouths. Food for us is family, sitting down, coaxing Little D to try something new and making sure we all try something new from time to time. So here, is our Greek style chicken, it isn't from a Greek recipe and fuses more Mediterranean styles than most chefs would be comfortable with but it tastes great.

1/2 a chicken.
1 x lemon.
Herbs de Provence.
Olive Oil.
Black Pepper.
Cherry Tomatoes.

We never deal in quantities at Pig Row and what we do is rustic. We try, we experiment and even with this recipe we are going to try Chorizo sausage next time rather than salami. To start, get a large bowl that will hold your chicken, then squeeze the juice of one lemon into the bowl, add some olive oil, grate in one clove of garlic and add a pinch of the herbs de provence and black pepper. Separate the leg from the breast of the chicken with a pair of scissors. Leave all the chicken on the bone and then stab it with a sharp knife, the idea is to skewer it a few times to allow the marinade to soak in. Place the chicken in the bowl and rub the marinade all over the chicken. Then cover and place in the fridge for a minimum of 4 hours.

Get a large open roasting dish. Slice your potatoes into wedges, make sure that they are equally sized, cut up the chorizo into three inch pieces and add six full garlic cloves. Put this in the roasting dish with as many cherry tomatoes as you wish, we add around a dozen for two people. Place the chicken on top of the potatoes and the rest of the mix. Pour over any of the remaining marinade. Place uncovered in a preheated oven of 200c and cook until golden. For a medium sized chicken this will be around 90 minutes. Eat with crusty bread and watch your toddler devour it.