Greek Lemon Chicken and Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Servings
6
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Calories
792 kcal
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Course
Main Course
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Cuisine
Greek
Greek Lemon Chicken and Potatoes
Description
This Greek Lemon Chicken and Potatoes recipe prepares chicken broken down into pieces marinated in a mixture of grated garlic, optional shallot, lemon zest and juice, Dijon mustard, paprika, oregano, fresh thyme, olive oil, and water. The marinade emulsifies to coat the chicken thoroughly. After marinating 12 to 48 hours, the chicken is arranged spaced out on a roasting pan to promote browning rather than steaming. Yukon Gold potatoes, peeled and cut into wedges, accompany the chicken. Soaking the potatoes in cold water beforehand removes excess starch, resulting in a crispier roast. The chicken roasts at 425°F first covered to cook through, then uncovered to brown the skin and potatoes. Seasonings of coarse salt and freshly cracked pepper enhance the final dish.
The flavor profile offers bright lemon notes balanced by savory garlic and mustard, with earthy herbs and paprika contributing depth. The result is juicy, tender chicken pieces with a slightly crispy, golden skin and soft yet crisp potato wedges.
This dish suits a main course served with the roasted potatoes and the pan's flavorful juices. Vegetables like carrots or Brussels sprouts can be roasted alongside for variety. Using a meat thermometer helps ensure the chicken is cooked to safe internal temperatures while remaining moist.
For leftovers, storing the chicken and potatoes separately in airtight containers will keep them fresh for up to four days refrigerated and up to three months frozen. Rewarming in the oven with foil preserves texture, with a brief uncovered finish to restore crispness.
Ingredients
- 9 garlic finely grated, cloves
- ½ shallot optional, peeled, finely grated
- lemon about ¼ cup, zest of 2 lemons
- lemon about 6 tablespoons, juice of 2
- 2 tablespoons Dijon mustard or yellow mustard
- ½ teaspoon paprika
- 3 ½ teaspoons oregano dry
- 6 thyme sprigs, fresh
- ½ cup olive oil plus 3 tablespoons
- ¼ cup water
- 3 ½ to 4 pound chicken broken down into breasts, thighs, legs, and wings, for roasting
- 3 pounds Yukon Gold potatoes cut into wedges, peeled
- 1 cup chicken stock
- 1 tablespoon butter unsalted
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- In a large bowl, whisk together 6 cloves of finely grated garlic, shallots, lemon zest, lemon juice, mustard, paprika, 2 teaspoons of oregano, thyme, ½ cup of olive oil, and ¼ cup of water until it becomes emulsified. Set it aside.
- Pat the chicken dry with paper towels, then place the chicken in a plastic zip bag or a 13x9 casserole dish. Cover it in the marinade and massage it into the chicken, ensuring it’s completely coated. Cover with plastic and marinate in the fridge for 12 to 48 hours. The longer the marinade the more flavorful it will become.
- Turn the heat up to 425 F with no convection. Transfer the chicken to a rondeau pot or large roasting pan. Spread out the chicken pieces so that they are not touching one another. The goal is to roast, not steam. Pour on the remaining marinade and add on a lid or cover with foil.
- Roast in the oven on a top-third rack and cook for 45 minutes.
- Remove the lid and cook it for 30 to 35 minutes or until well browned and cooked throughout.
- While the chicken is cooking, add the remaining 3 tablespoons to a large non-stock, ceramic-coated, or carbon steel pan and heat over high heat until it begins to lightly smoke.
- Add in the potatoes and cook untouched for 3 to 4 minutes. Then, toss them around and let them cook for another 3 to 4 minutes.
- Season the potatoes with salt and pepper and mix to coat. Place them in the oven on a rack below the chicken and cook for 20 minutes. I usually come back and toss them once more after 10 minutes to evenly brown and cook them.
- When they’re done, remove the potatoes and toss with the remaining 3 grated garlic cloves and 1 ½ teaspoons of dry oregano. Mix them together and set them aside.
- Take the chicken out of the oven and set the chicken to the side on a plate. Place the rondeau on a burner over medium heat, whisk in the chicken stock, and cook for 4 to 5 minutes or until it starts to thicken up. Finish it with butter.
- Serve the chicken with the potatoes and top off with the sauce. Garnish with optional lemon slices and fresh oregano leaves.
Notes
- When butchering whole chicken, cut breasts in half for even cooking with thighs and legs.
- Marinate chicken for at least 12 hours; up to 48 hours enhances flavor further.
- Keep chicken pieces spaced apart on the roasting pan to ensure browning, not steaming.
- Soak potato wedges in cold water for 30 minutes and dry well to achieve crispiness.
- Add vegetables like carrots or Brussels sprouts during roasting for extra flavor and color.
- Use a meat thermometer: thighs and drumsticks at 175°F; breasts at 165°F for optimal doneness.
- Store leftovers in airtight containers up to 4 days refrigerated or 3 months frozen; reheat gently in oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 44g | 15% |
| Protein | 39g | 78% |
| Fat | 51g | 78% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 172mg | 57% |
| Sodium | 262mg | 11% |
| Potassium | 1433mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1846IU | 37% |
| Vitamin C | 53mg | 59% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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