Greek lemon chicken with roast baby potatoes

What makes a chicken Greek, you might wonder? The combo of lemon, garlic and oregano pretty much does the job. Free-range chicken is roasted till golden and served with herby baby potatoes and blanched broccoli. Finished with minted Greek yoghurt for spooning over the top (don’t worry, that’s packed and ready for you), it’s golden, crisp, herby and saucy. It has all the essential bits for a zippy meal for one. Lucky, because it’s much too good to share.