4 chicken drumsticks and 4 thighs, skin on
sea salt and freshly ground pepper
1 tablespoon olive oil
2 onions, peeled and cut into sixths through the root
700 grams waxy potatoes, peeled and roughly chopped
4 small bay leaves
½ cup white wine or water
long strips of lemon zest and juice of 2 lemons
8 cloves garlic, peeled
1 tablespoon dried Greek oregano
pinch of chilli flakes
1 cinnamon stick
¼ cup chopped flat-leaf parsley
Preheat the oven to 180˚C.
Season the chicken with salt and pepper and sprinkle lightly with paprika. Heat the olive oil in a large ovenproof sauté pan and brown the chicken on all sides. Transfer to a plate as they are done. Add the onions, potatoes and bay leaves to the pan then pour in the wine and let it bubble up, scraping the base of the pan to loosen the sticky bits. Season. Add the remaining ingredients and the chicken, with any juices, back to the pan and turn to combine.
Roast, uncovered, for 60 minutes, turning the potatoes occasionally and adding a little more wine or water if the pan starts to dry out.
Scatter with parsley just before serving.