1 x 1.2kg whole chicken, cut into 8 pieces or 4 drumsticks and 4 thighs, bone in
3 large Desiree potatoes, peeled and cut into 4
1 large tomato, cut into small wedges
3 tbsp olive oil
1 lemon, juiced
1½ tsp dried oregano
½ cup chicken stock or water
2 handfuls of red Brussels sprouts
Salt and pepper
Preheat the oven to 180°C.
Place the chicken pieces, tomato wedges and potatoes into a large bowl and coat in the oil and lemon juice. Season generously with salt, pepper and the oregano. Arrange in a large baking tray in one single layer and add the stock or water. Bake for 45 minutes turning halfway.
Remove the tray from the oven and add the red Brussels sprouts. With tongs, toss in the oil and pan juices and bake for a further 15 minutes.