Greek-Style Lemon Chicken and Potatoes

Ingredients

• 1 whole chicken (cut into 8 pieces, bone-in and skin-on)
• 2 lb potatoes (peeled and cut lengthwise into quarters)
• 0.25 cup water
• 0.5 cup extra virgin olive oil
• 0.75 cup lemon juice (juice of 2 to 3 lemons)
• 4.5 garlic cloves (finely minced (4-5 cloves))
• 2 tbsp Dijon mustard
• 1 tbsp dried oregano
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Preheat the oven to 180°C / 350°F.

2. 2

   Place the potatoes in a large baking tray, approximately 30 cm (12 inches) in diameter or a dish of similar capacity.

3. 3

   Season the potatoes generously with salt and pepper.

4. 4

   Arrange the chicken pieces on top of the potatoes.

5. 5

   In a jar or bowl, combine the olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, and salt. Shake or whisk well until the sauce is emulsified.

6. 6

   Pour the sauce evenly over the chicken and potatoes.

7. 7

   Add the water to the jar or bowl used for the sauce, swirl to pick up the sauce remnants, and carefully pour it down the side of the tray.

8. 8

   Sprinkle the chicken with additional black pepper.

9. 9

   Cover the tray tightly with a lid or with parchment paper and aluminum foil.

10. 10

    Bake for 1 hour and 20 minutes.

11. 11

    Remove the lid or paper and continue baking for another 40 to 45 minutes, until the chicken is golden brown, crispy, and beautifully roasted.

12. 12

    During this final uncovered bake, baste the chicken with the pan juices 3 or 4 times for more flavor and moisture.

Notes

For the best results, ensure the chicken has skin so it becomes crispy. If you prefer a thicker sauce, you can reduce the pan juices in a small saucepan after baking.

Nutrition per serving

• main dish
• chicken
• mediterranean food
• baked
• family dinner
• gluten-free