Greek Traditional Roasted Chicken and Lemon Potatoes

Ingredients

• 1 whole chicken (cut into pieces, or 3-4 lbs of bone-in, skin-on chicken thighs and drumsticks)
• 4 lb potatoes (peeled and cut into thick wedges)
• 0.5 cup extra virgin olive oil
• 0.5 cup lemon juice (freshly squeezed, from about 2-3 lemons)
• 4 garlic (cloves, minced)
• 2 tbsp dried oregano
• salt (to taste)
• black pepper (to taste)
• 0.5 cup water

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel the potatoes and cut them into thick wedges (quarters or sixths depending on size). Place them in a large roasting pan.

3. 3

   Place the chicken pieces in the roasting pan among the potatoes.

4. 4

   In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

5. 5

   Pour the lemon and herb mixture over the chicken and potatoes, using your hands or a spoon to ensure everything is thoroughly coated.

6. 6

   Add about half a cup of water to the bottom of the pan (pour it in the corner so you don't wash the marinade off the chicken).

7. 7

   Roast in the preheated oven for 1 hour to 1 hour and 15 minutes. Halfway through, carefully turn the potatoes and baste the chicken with the pan juices.

8. 8

   If the chicken is cooked through but the potatoes aren't crispy enough, you can remove the chicken to a plate and roast the potatoes for an additional 10-15 minutes at a higher temperature or under the broiler.

9. 9

   Let the meat rest for 10 minutes before serving.

Notes

For extra crispy potatoes, ensure they are not overcrowded in the pan. You can also add a tablespoon of mustard to the marinade for extra tang and depth of flavor.

Nutrition per serving

• main
• chicken
• potatoes
• roasted
• comfort food
• dinner
• gluten-free
• dairy-free