This crispy, flavorful chicken is juicy, oven-roasted with Mediterranean herbs and spices, and accompanied by lemony potatoes.
1. Preheat the oven to 375°F (190°C). Place the peeled potatoes in a large bowl and cover them with cold water. Set aside.
2. Rinse the chicken pieces with the wine, pat dry with paper towels, and transfer to a large plate. In a small bowl, mix 1 teaspoon of black pepper, 1 tablespoon of oregano, and 1/2 teaspoon of salt to make a rub. Apply the rub to the chicken pieces and then set aside.
3. Remove the potatoes from the water. Rinse and pat dry the potatoes, then cut them into wedges and then cut again into half wedges. Place them in a large bowl.
4. Add the olive oil, lemon juice, remaining 1/2 teaspoon of the black pepper, remaining 1/2 teaspoon of the oregano, and remaining 1/2 teaspoon of salt to the potatoes. Mix until all the potatoes are coated with the spices and olive oil.
5. Transfer the potatoes to a large baking dish and spread them into a single layer. Place the chicken pieces on top of the potatoes and then scatter the allspice berries, cloves, and garlic around the chicken.
6. Add hot water to one corner of the dish and then tilt the dish until the water is distributed throughout and fills about 1/4 of the depth of the dish. (Do not pour the water directly over the potatoes because it will rinse off the olive oil and spices.)
7. Transfer to the oven and roast for 20 minutes, then reduce the oven temperature to 350°F (180°C) and roast for 1 more hour or until the potatoes and chicken are done. (If the water in the dish evaporates too quickly, add more hot water, 1/4 cup at a time.) The potatoes are done when they have a golden color and a knife can be inserted easily. Serve hot. Store in the refrigerator for up to 3 days.
The Mediterranean Diet Cookbook for Beginners