Antigoni's Cypriot Chicken

Ingredients
For the cumin potatoes:
 * 1 chicken, around 1.4kg
 * 2 tbsp extra virgin olive oil
 * 1 large buffalo tomato, sliced into 8 pieces
 * 1 large onion, sliced into rings
 * sea salt, and freshly ground pepper
 * 1½ heaped tsp dried oregano
 * 1½ heaped tsp ground cinnamon
 * village salad, (chopped fresh coriander, parsley, Greek rocket and tomatoes, dressed with lemon juice, olive oil and salt), to serve
 * 5-6 medium to large Cypriot potatoes, peeled and halved
 * 1 large onion, thinly sliced into rings
 * 1½ tsp ground cumin
 * 1½ tsp ground cinnamon
 * 2 tbsp extra virgin olive oil
 * sea salt, and freshly ground pepper
 * 400g canned tomatoes, drained
 * 100ml water

Directions
1. Preheat the oven to 180°C/gas 4.

2. Place the chicken in a roasting tray and rub with 1 tablespoon of olive oil.

3. Place tomato slices on the chicken breast and legs and surround the chicken with onion rings.

4. Season the chicken with sea salt, freshly ground pepper, oregano and cinnamon.

5. Drizzle the remaining olive oil over the chicken.

6. Roast the chicken in then oven for 1½ hours or until the chicken's juices run clear and the chicken is cooked through.

7. Meanwhile, cook the cumin potatoes. Place the potatoes in a roasting tray and mix in the onion rings.

8. Sprinkle over the cumin and cinnamon and season with salt and freshly ground pepper.

9. Drizzle over the olive oil, mixing well.

10. Crush the tomatoes by hand and layer over the potatoes. Pour over the water.

11. Cover with kitchen foil and bake in the oven with the chicken for 45 minutes. Remove the foil and bake uncovered for 30 minutes, until cooked through.

12. Serve the roast chicken with the cumin potatoes and village salad.