Chicken with Baker's Potatoes

A great 'one pot roast' with everything in one large baking tray.
The full meal takes care of itself and once it is in the oven you can forget about it for 2 hours.

Ingredients for 4-5 people

• 1 whole chicken
• 3 large potatoes
• 1 onion, sliced
  
• 1 red pepper, sliced
• salt, pepper, paprika
• 1 lemon
• 4 tomatoes, cut in half
  

Cut the lemon in half, put one half inside the chicken cavity and juice the other half. Put half a teaspoon of salt inside the cavity, and a clove of garlic if you have one.
Sprinkle salt, pepper and paprika liberally over the chicken skin, rubbing it in with your hands.
Put the chicken aside while you prepare the vegetables.

Peel and slice the potatoes into 5mm slices. Slice the onion and the pepper.
Place the vegetables in a large baking tray. Sprinkle with 2 tablespoons of olive oil, the juice of half a lemon, salt and pepper.
Mix the vegetables with two spoons or your hands, until the marinade is mixed through.

Arrange the vegetables in a layer, place the chicken on top.
Put the cut tomatoes around the chicken, and sprinkle each half with a little salt and pepper.

Bake for 2 hours at 170ºC.
Serve from the baking tray.