Sophie Grigson's Pollo al Forno

Treat your guests to this succulent dish of Oven-baked Chicken with Potatoes and Pecorino, taken from Series Two of Sophie Grigson: Slice of Italy.

📝 Ingredients

• 1 free range chicken, jointed
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, crushed
• 1 tablespoon dried oregano
• 2 bay leaves
• 2 sprigs rosemary
• 200 ml white wine
• 1 red onion, cut into 8 wedges
• 400 g potatoes, peeled and cut into large chunks
• 15 cherry tomatoes
• 150 g pecorino, cubed
• Salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1Put the chicken pieces, 3 tablespoons olive oil, garlic, herbs and wine into a bowl, mix and leave to marinate for a couple of hours or overnight in the fridge.
2. 2Pre-heat the oven to 200C/180Fan/Gas 6. Put all the ingredients into a large roasting tin and mix together. Add 150ml water.
3. 3Cover with foil, then bake for 1 hour. Uncover, turn the chunks of chicken and potato over, then return to the oven to finish roasting.
4. 4Check after another 20 minutes or so and add a splash or two of water if it is looking dry. Cook for a final 20-30 minutes until chicken and potatoes are tender, cooked through and browned.