Recipe of the Week: Greek Chicken and Potatoes

Lemon, oregano and garlic make this easy dinner sparkle

By Compiled by: Sara Jones December 5, 2014

greek-chicken-and-potatoes

Whether cooking for yourself or for a gathering this month, it’s time for comfort food, and Chef Heather Christo has just the dish. The brightness of the lemon balances beautifully with the denser chicken and potatoes in this simple Meditarranean meal, which Christo calls “probably the most beloved recipe” on her packed site. See why by following her step by step instructions, with pictures, here.

Ingredients

  • 1 whole chicken
  • 2 lemons
  • 11 garlic cloves, minced
  • 2 Tbsp dried Greek oregano
  • 1 cup olive oil
  • 6 medium Yukon gold potatoes
  • Kosher salt and pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. Trim the tips of the chicken wings and any extra fat. Split the chicken in half with a sharp chef’s knife, and place both halves, bones down, on a sheet pan.
  3. Squeeze all of the juice of one lemon on the chicken. Rub the halves on both sides of the chicken. Pour ¼ cup of olive oil.
  4. Generously season the chicken with salt and pepper and half of the oregano. Add about 5 cloves of the garlic to the chicken.
  5. Peel the potatoes and cut them into quarters. Place in a bowl.
  6. Add the remaining olive oil, oregano, lemon juice and garlic. Season with salt and pepper and toss the potatoes with everything until well coated.
  7. Pour the potatoes out onto the sheet pan with the chicken and all of the sauce.
  8. Roast the chicken at 350 degrees for about an hour and fifteen minutes or until the chicken and potatoes are golden and crispy.
  9. Serve the chicken and potatoes with the extra sauce poured over, and fresh lemon wedges. (Be sure to scrape up all of the browned up bits- those are the very best parts!)

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

Number of servings (yield): 6

 

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