Give yourself an hour to make this simple meal and, I guarantee, it will become a firm family favourite. It's certainly one of my go-to recipes and it's a true one-pan miracle with minimal ingredients that bring maximum flavour. The potatoes become beautifully golden and lemony, and the chicken is just so tender. Enjoy!
Preheat oven to 200°C fan-forced. Crush garlic. Finely zest and juice lemon. Place garlic, lemon zest, ½ the lemon juice, oregano, ½ the olive oil and salt and pepper in a bowl and mix to combine. Use a small, sharp knife to make 3 cuts into each chicken piece. Rub lemon marinade into chicken. Heat frypan over medium-high heat. Add chicken, skin-side down, and cook for 5–6 minutes or until skin is golden and brown. Remove from pan.
Slice potatoes in 1cm wedges. Cut each tomato into 8 wedges.
Return pan to medium-high heat. Add 60ml (¼ cup) water, potato and tomato. Crumble in stock cube, top with chicken, bring to a simmer and cover with a lid. Transfer to oven and cook for 25 minutes or until potatoes are starting to soften.
Remove lid from pan and return to oven. Cook for a further 20–25 minutes or until chicken is golden brown and potato is cooked through. While chicken is cooking, continue with step 5.
Thinly shred lettuce. Thinly slice spring onion. Pick dill fronds from their stem. Place lettuce, spring onion and dill in a large bowl. Place remaining lemon juice, remaining oil, salt and pepper in a separate small bowl and whisk to combine. Don't dress the salad until you're ready to serve.
Toss salad with dressing and crumble over feta. Divide chicken, potatoes and tomatoes between plates and serve with marouli salad.