Portuguese roast chicken

Enjoy the flavors of take away at home with this so-easy Portuguese chicken.To make Portuguese seasoning, combine all ingredients in a small bowl.
Remove excess fat from inside chicken cavity. Wash chicken pat dry with absorbent paper. Place chicken on a chopping board, breast-side down, with legs towards you. Using kitchen scissors, cut along either side of the backbone, starting from the parsons nose to the neck. Remove backbone and discard.
Turn chicken over so breast is facing upwards. Place the palm of your hand in the middle of breast and push firmly to break chest bone and flatten chicken.
Place chicken and half the oil in a large bowl. Toss to coat. Add Portuguese Seasoning. Rub all over both sides of chicken.
Place potatoes, onion and remaining oil in a large roasting pan. Season with salt and pepper. Toss to coat. Squeeze juice from lemon over potatoes and onions and place lemon halves in baking dish. Place chicken on top of potatoes.
Cook in a very hot oven (240C) for 10 minutes. Reduce oven to hot (200C). Cook for a further 35 to 45 minutes or until chicken is cooked through and potatoes are tender.
Remove chicken from oven and keep warm. Return potatoes and onions to oven. Cook in a very hot oven (240C) for 10 to 15 minutes or until potatoes and onions are crisp and brown.
Serve chicken with potatoes and onion. Garnish with fresh oregano.