Start with the chicken.

Put the garlic in a mortar with some sea salt and pepper and crush to a paste.

Add the oregano and pound again, then 5 tbsp of the olive oil and half the lemon juice.

Put the chicken in a roasting tin in which the potatoes will fit as well and rub the mixture over it, especially on the breast.

Cover with cling film and put in the fridge for a couple of hours.

Bring it to room temperature before cooking.

When ready to cook, preheat the oven to 180°C/350°F/gas mark 4.

Put the potatoes in the tin around the chicken, drizzle with the remaining olive oil and lemon juice and season.

Heat the stock and pour it over.

Roast for 1 hour 20 minutes, basting.

Make the skordalia.

Put the bread in a bowl.

Sprinkle with 100ml (3½fl oz) of water and leave to soak, then squeeze the water from the bread.

Put the garlic into a mortar with the salt and grind to a paste.

Pound in the bread, then the nuts (it’s hard, but gives a better texture than the food processor, though use that if you prefer).

Add the oil gradually, pounding and mixing after each addition, then add the vinegar to taste and pepper.

It should be like bread sauce.

If it’s too thick, add a little hot water and taste in case you need to adjust the seasoning.

When the chicken is cooked, lift it on to a heated platter, cover with foil and rest for 15 minutes.

Set the roasting tin over a medium heat.

If there is a lot of liquid, boil so it evaporates, stirring the potatoes (try not to break them up; be gentle).

Add the spinach and frisee and turn with the potatoes so they wilt.

The frisee won’t wilt very much, that’s fine.

Toss the capers in and taste for seasoning.

Put the potatoes and greens round the chicken on its platter and serve with the skordalia on the side.