Classic Greek Lemon Chicken And Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Additional Time
1 d
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Servings
6
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Calories
581 kcal
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Course
Main Course
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Cuisine
Greek
Classic Greek Lemon Chicken And Potatoes
Description
The Classic Greek Lemon Chicken And Potatoes is a roast combining a free-range whole chicken cut into pieces and Yukon gold potatoes, marinated in a mixture of garlic, fresh rosemary, thyme, sage, dried oregano, mustard, lemon juice, lemon zest, olive oil, salt, and pepper. The chicken is marinated for up to a day to absorb the herbaceous and citrus flavors before roasting.
During roasting, the chicken pieces and potatoes are arranged together, allowing the potatoes to soak up the marinade and chicken drippings. The dish is baked covered for 45 minutes, which tenderizes the chicken and cooks the potatoes until they begin to crisp on the edges, while preserving moisture. The marinade’s garlic and lemon give a bright, savory flavor throughout.
To serve, the remaining sauce can be sieved to remove fat and spooned over the chicken and potatoes, enhancing richness and depth. The dish works well as a hearty main course suitable for family meals, featuring a balance between citrus freshness and herbed roast flavors. If the chicken finishes before the potatoes, transferring the chicken to a platter and roasting the potatoes longer helps achieve a crispy texture.
The recipe advises small adjustments like finely chopping herbs if a food processor is unavailable and emphasizes that dried oregano is a key herb in Greek cooking. Attention to cooking times and overlaying ingredients ensures ideal texture and flavor.
Ingredients
- 1 chicken cut in 8 pieces. A 3.5-4 lb chicken, free-range
- 6 potato cut in wedges, Yukon gold variety
- 2 lemon juiced and zested, plural
- ½ cup extra virgin olive oil
- ¼ cup mustard
- 1 garlic bulb
- 2-3 thyme sprigs
- 2-3 sage sprigs
- 2-3 rosemary sprigs
Instructions
Marinate
- Using a food processor, pulse half the garlic, leaves from two sprigs of rosemary, leaves from two sprigs of thyme, a tablespoon of dried oregano, the mustard, a generous pinch of sea salt, freshly ground pepper, and half the olive oil.
- Add the chicken to a pan and pour over the marinade. Massage it through every nook and cranny, and under the skin if you can. Let chicken marinate for one hour to a day.
Get ready to roast
- Remove chicken from the refrigerator half an hour before cooking.
- Preheat the oven to 390°F / 200°C
- Cut the potatoes into wedges and add them to a bowl.
- Using a food processor, pulse the other half garlic, juice, and zest from two lemons, a teaspoon of sea salt, a tablespoon of dried oregano, a generous amount of freshly ground pepper, and the rest of the olive oil.
- Tuck the potato wedges between the chicken pieces and pour the garlic lemon mixture over the potatoes.
- Bake chicken and potatoes covered with aluminum foil for 45 minutes.
- Remove aluminum foil and bake for another 30-45 minutes. If you have leftover garlic-lemon mixture, baste the chicken with it occasionally. This step is optional.Measure the chicken's internal temperature to ensure it is fully cooked and juices run clear. The safe temperature for chicken is 165°F / 74°C.
- Remove the chicken from the oven. Cover and let it rest for ten minutes. Pass the sauce in the pan through a sieve, transfer it into a saucer and serve with the roast (See notes below).Serve chicken and potatoes with a green salad, bread, and feta.
Notes
- If the chicken cooks faster than the potatoes, transfer the chicken to a serving platter covered with foil and continue roasting the potatoes until crisp outside and tender inside.
- Sieve the pan sauce to remove excess fat and create a smooth sauce to serve with the roast.
- If a food processor is not available, finely chop marinade ingredients and mix thoroughly.
- Dried oregano can be substituted for fresh herbs, as it is a key flavor in Greek dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 214mg | 9% |
| Potassium | 1025mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 55mg | 61% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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