Marinate the chicken overnight or for about 4 hours using the oregano, paprika and salt. Preheat the oven to 180°C. Using a fork pierce each of the potatoes, then place them in a large baking tray (mine was round and 38cm in diameter). Add 750mL of water (add less if you are using a smaller tray) and the cube stock. Cover the tray with aluminum foil and place it in the oven for 50min. After that time, take the tray out of the oven and if there is a lot of water that hasn’t evaporated still tip some out. Use a masher to press down on each potato. They won’t be super soft yet but this will open them up and create extra surface areas for some crispy ends and to absorb the pan juices. Season each of the potatoes with salt and drizzle them with extra virgin olive oil. Arrange the chicken around the potatoes and add the garlic pieces. Place the tray back in the oven for 30min uncovered. After that time flip the chicken over so that it can brown on the other side too. If there is a lot of liquid released then at this point you can tip some out. Place a bit of butter on each potato for extra flavor if you like and then return the tray back in the oven for a further 20min until everything is cooked and gets some colour. -