Chicken with potatoes in the lemonade oven

Grandma's classic recipes that we all love Chicken with potatoes in the oven

Materials

1 chicken (around 1,800 g with 2 kg

10 potatoes
1/2 fl. olive oil
1 fl. water
2 lemons (juice)
4 pcs. garlic with their dressing
1 small orange
A few fresh herbs (oregano-thyme-rosemary or one of your choice)
Salt
Pepper
For the chicken

To make the juiciest and tastiest lemon chicken, put on gloves and get started.

Dry the chicken thoroughly with absorbent kitchen paper inside and out.

Lightly oil the inside of the chicken by hand and add salt and pepper to its belly.

Cut the orange into 4 and fill the belly. Add the herbs and garlic.

Brush the chicken with a little oil on the outside and add salt and pepper.

We place it on the pan with the breast facing up, just like we put the Christmas turkey.

Place the potatoes cut into wedges or in thick slices, add salt and pepper and pour over the lemon juice, water and olive oil.

Sprinkle some herbs, oregano and thyme.
For baking

Cover the pan and bake for 45' in a well preheated oven at 200 °C.

Remove the cover, stir in the potatoes and continue baking for about 45 minutes, until the potatoes are well softened, they remain with their oil and the chicken is browned all over.

Let the chicken, after it is cooked, stand for 15' covered to recover its fluids. So it comes out juicy and tender.
Secrets of success

It seems simple but it is very important! Remember to never put chicken straight from the fridge into the oven because it will come out tough and stringy after baking. Leave the chicken on the counter for 30 minutes to come to room temperature. Then we normally follow all the stages of each recipe.
How to make the roasted chicken in the oven, juicy and with a crispy skin?

It is very important, first, to dry the belly and the surface of the chicken very well to get all its moisture.

Then, with a little olive oil, rub the entire surface of the chicken very well, making a light massage. Season the outside and inside of the chicken with salt and pepper. If you want, put 1 lemon, orange or tangerine cut in two in his belly to get aromas.
Why should I tie the chicken in the oven?

We tie the chicken to keep its shape nicely and to keep all its juices during baking.
How do I flavor the chicken?

Add the herbs of your choice. Oregano and thyme are ideal.

If we want more flavor, mix soft butter with herbs and make a butter paste. Lift the skin and insert your hand between the skin and the cold, spreading the butter paste.

Alternatively, use the garlic cloves raw with their skin, in the belly of the poultry or in the pan, to give a wonderful aroma to your food. Roasted garlic turns into a sweet cream, with a mild aftertaste of garlic.

Many times we use this sweet garlic cream to enhance a sauce or vinaigrette.
At what temperature do I cook the chicken?

Bake the chicken at the suggested temperature of each recipe. The oven must be well preheated. It is also very important not to open and close the oven while the chicken is cooking.
How will the chicken become juicy?

After the chicken is cooked in the oven, let it stand for 15' and draw the cooking liquids that come to the surface with the high cooking temperature.