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Kotopoulo me Patates Fournou Lemonato

Kotopoulo me patates fournou lemonato (Chicken with oven potatoes & lemon) A typically tasty Greek dish. Next time you or your family fancy a roast, why not try this? 
Serves 4
You will need:
1 Free range chicken approx 1200gr
4-5 potatoes (medium size)
2 lemons
3-4 Springs of thyme,
Oregano (plenty),
Paprika (small pinch)
30gr butter
1 tea cup Olive Oil (Greek)
For the soup,
2 eggs,
The juice of 1 lemon
½ teacup rice 
1 cube chicken stock (or if you have it, one pint of fresh stock in place of the bulk of the water)
A double whammy as you will have a starter as well if you do the following;
Wash the chicken well and then pat dry it.  Fill a pot with enough water to cover the chicken, add a little salt and the chicken and let it boil for about ½hour.  We will come back to it in a moment. 
     Whilst the chicken is boiling, peel your potatoes, cut them in half lengthways, then cut each half in 3 equal ( as possible) segments so that they look like wedges.  Wash them in clean water, set them aside for now.
Turn the oven on to 200º, we will need to start cooking soon.
     Butter a roasting tin and place the Chicken in it after removing it from the pot where it was boiling, keep the pot aside,we will come back to in a moment or two.  Cut 1 lemon in half and put it in the chicken cavity together with the thyme springs.  Now put some of the butter that was left over in parts of the chicken such as the breast and legs and sprinkle generously with oregano, salt and pepper and the paprika.
     Spread the potatoes around the chicken in the roasting tin, salt and pepper them and sprinkle some oregano all over them.  Cut the 2nd lemon in quarters and put them among the potatoes.
      Now pour the olive oil all over the potatoes and the chicken and pour some water to cover about 1/3 of the potatoes and chicken, and put it in the oven for about 15mins. Turn the heat down to 180º and continue cooking for another hour, or until the potatoes have nicely crisped and golden on he top, as well as, the chicken.  Insert a skewer to the thigh/breast of the chicken and make sure that no traces of blood are oozing and the skewer is nice an clean.           
     Meanwhile, put the pot with the juice that was created when the chicken was boiling back on the heat and bring to the boil.  Dissolve a chicken stock in it, this is just to enhance the flavor.  Add the rice and continue cooking until the rice is done.  That should take about 8-10mins depending on the variety of the rice.  In a bowl separate the egg whites and whisk them until very frothy, add the lemon juice and continue whisking, then add the egg yolks one at a time whilst continuing whisking.  Remove the pot from the heat and continue whisking over the pot and add a tablespoon of th soup in the mix and continue whisking, adding, whisking adding, then let some drop in the pot, and continue for a few seconds more, then pour the beaten eggs and lemon and juice in to the pot (remember off the file), shake and stir well.  Now you are ready to seat down for your starter! You can add some more lemon juice if you like and adjust salt and pepper whilst in your soup bowl!
dsc01452     About 10 minutes after you finished your starter, you should be ready to take the chicken out of the oven, put it on a plate for a few minutes, covered with silver foil.  Distribute the potatoes in equal portions, cut the chicken in portions, and add to each plate.  The juices should have been nicely reduced to a beautiful jus, pour them over the chicken and potatoes and Kali Oreksi!!