Baked Chicken and Potatoes

Heat the oven to 220°C, or 200°C fan. Pat the chicken dry all over with kitchen paper, paying most attention to the skin, and leave it on a plate.

Peel the potatoes, or leave the skins on, and cut them into 4 cm chunks. Tip them into a large roasting tray, about 30 × 40 cm, add 2 tbsp of the olive oil, 1 tsp of the smoked paprika, 1 tsp of the salt and a good grinding of black pepper, and toss until every piece is coated.

Lightly crush the garlic cloves with the flat of a knife, leaving them in their skins, and cut the lemon into 8 wedges. Scatter the garlic, the lemon wedges and the rosemary sprigs among the potatoes and spread everything out in one layer.

Rub the thighs and drumsticks all over with the remaining 2 tbsp of olive oil, 2 tsp of smoked paprika and 1 tsp of salt, and season them with black pepper. Sit the pieces on top of the potatoes, thighs skin side up, with gaps between them so the heat reaches the potatoes below.

Roast for 25 minutes, then take the tray out and turn any potatoes that are not under the chicken.

Roast for 20 to 25 minutes more, until the skin is crisp and a deep reddish brown and the juices run clear when the thickest thigh is pierced near the bone. A probe there should read at least 75°C.

Lift the chicken onto a warm plate, skin side up, and leave it uncovered to rest so the skin stays crisp. Turn the potatoes in the fat on the tray, spread them out again and roast for 10 minutes more, until golden at the edges.

Squeeze the soft garlic out of its skins and the juice from the roasted lemon wedges into the tray, add any juices from the chicken plate and turn the potatoes in the pan juices. Sit the chicken on top, skin side up, and serve.