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Heat oven to gas mark 5, 190° C. Rub the chicken with
the juice of 1 lemon, 3 Tbsp. of the olive oil and the salt. Place the
chicken in a deep heavy baking dish and surround with the potatoes and
garlic in a single layer. Sprinkle the chicken with the rigani, pepper,
bay leaves and the remaining olive oil and dot with butter. Add half the
stock. Roast uncovered for 15 min. Reduce oven temp to gas 4, 180°
C and roast until tender, about 1 hour for a whole chicken or 40 min. for
pieces. Baste the chicken and potatoes frequently, adding more stock if
needed. Transfer the chicken, potatoes, and garlic to a serving dish and
keep warm. Strain the pan juices into a small saucepan, remove the fat
with a spoon and add any remaining stock. If this is more than about 12
fl oz's then reduce by rapid boiling. Combine mustard, honey and half the
remaining lemon juice and stir into the sauce. Add salt, pepper and lemon
juice to taste. Heat to warm.
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