Baked Greek Chicken And Potatoes
User Reviews
4.1
-
Prep Time
10 mins
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Cook Time
1 hr
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Servings
4 people
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Calories
898 kcal
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Course
Main Course
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Cuisine
Greek
Baked Greek Chicken And Potatoes
Description
This recipe breaks down a whole chicken into portions for even cooking and arranges them skin-side up in a large pan. Potato wedges and halved garlic cloves are scattered around the chicken, with care taken to prevent garlic from burning by keeping it off the chicken surface. The mixture is seasoned with dried oregano, kosher salt, and fresh ground pepper, then drizzled with a generous amount of extra virgin olive oil, along with fresh lemon zest and juice to impart bright citrus notes.
The dish is baked at a fairly high temperature in three stages: an initial bake, flipping chicken halfway through, followed by a final turn to allow the skin to crisp and brown evenly. The water added to the pan helps create steam to keep the chicken moist while roasting.
This meal offers a classic Mediterranean flavor profile that pairs well with a simple green salad or steamed vegetables. Serving the chicken and potatoes hot from the oven lets you enjoy the crispy skin and tender flesh alongside flavorful roasted potatoes.
Ingredients
- 1 whole chicken about 2 kg / 4 lb +6 oz
- 5-6 large potato peeled
- 150 ml extra virgin olive oil
- 12 large garlic cloves
- 2 loaded tablespoons dried oregano Greek
- 1 lemon zested and juiced
- kosher salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven at 230°C / 446°F. If your oven is too strong, preheat at 220°C / 428°F.
- Cut the chicken into 4 portions, separating the legs and breasts. Rinse well and place in a large pan about 33 cm x 38 (13x 15-inch) with its skin facing upwards.
- Cut the potatoes into wedges and place all around the chicken. Cut the garlic cloves in half and toss them here and there. Don't let them sit on the surface of the chicken though, so they won't get burned.
- Add 1 cup of water to cover the bottom of the pan. Add also the lemon juice and lemon zest. Drizzle the olive oil all over on top.
- Sprinkle the dried oregano all over the chicken and the potatoes. Season with kosher salt and freshly ground pepper.
- Bake for 20 minutes and then flip the chicken parts upside down and bake for another 20 minutes. Then flip one last time so the skin is facing upwards again, and cook for about 20 minutes more. Or until the skin of the chicken gets golden-brownish in color and the potatoes look nice and mellow.
- Serve with a Greek salad and/or some Tzatziki.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 898 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 898kcal | 45% |
| Carbohydrates | 36g | 12% |
| Protein | 40g | 80% |
| Fat | 66g | 102% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 147mg | 6% |
| Potassium | 1177mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 55mg | 61% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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