Greek Lemon Chicken With Potatoes

I made this with chicken breasts and roasted them with the potatoes for about an hour and a quarter. I also used less salt and oil. Love the lemon flavor of the potatoes!

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The first time that I made this recipe I thought that the baking time for the potatoes was wrong so I did not follow the recipe - the instructions ARE correct and the potatoes are fantastic Crisp on the outside and very soft inside. As suggested I added some rosemary, The aroma from the chicken and the flavor is wonderful - Everyone loved the meal. I served it with new garden fresh carrots (steamed with parsley) & broccoli. Thanks Evelyn for a winner

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Absolutely AMAZING! The whole family gave it 5 stars, as did our 10 year old dinner guest! I made it as written, and the results were total perfection! Thankyou again for another great recipe, Evelyn!

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Excellent!The best roast chicken we have ever eaten. I was a little worried about the cooking method since I had splurged on a 4.8 pound organic roaster from Whole (paycheck) Foods - but it was perfectly done. My timing was 20 minutes for the potatoes, 20 each side for the chicken and 30 with the oven off. My potatoes burned a bit so next time I will move the oven rack up a notch. I served it with Lemon Dill Carrots #16961 and Asparagus with Fresh Tomato Yogurt Sauce #19396. Thanks Ev, goes into my book of "Special Tricks".

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My search is over! For years I've looked for a recipe for Greek chicken the way the little Greek family restaurant down the street makes it and now I have it! I made this exactly per your directions Ev and it turned out perfect. I set my oven at 450°F and it worked out fine. I really like the 'turn off the oven for a 1/2 hour' part....gave me time to sit down and have a cocktail while the kids set the table! Not a scrap left (2 adults, 3 young adults). I'm definately making this again, we loved it.

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My fiancee got me to make this for him one day because we wanted to try something new. I'm so glad we tried this one. I used dark meat chicken quarters, very juicy and tender. The flavor was so good, but i went overboard on the potatoes. Delicious! I could eat the potatoes all by themselves with the lemon sauce at the bottom of the pan. To get more juice out of my lemons, i popped them in the microwave for 45 seconds. I also am a garlic lover, so i added more than called for and i loved it. Thanks, for posting, we make this often now.

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i make this everytime we have guests..... i love Greek food, have been to Greece, and can verify this is a keeper. I add extra lemon juice as well as seasoning (Cavender's Greek Seasoning - the best i have come across).

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Fantastic! This is one of those recipes that you want to kick yourself for not making sooner. This was a part of my weekend cooking session for the week ahead. I was intimidated by the 18 steps, but they went very easily and before I knew it, I had a fabulous chicken. The flavors are very complimentary and really make the potatoes taste good. The chicken even gets a crispy skin like the rotisserie chickens that grocery stores sell here in the states. Thank you Evelyn for a gourmet recipe that is budget friendly.

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This was excellent, a hit with the family. I added fresh rosemary and fresh oregano as well as a little dried oregano along with 1/4 cup olive oil. Extra lemon b/c we all enjoy lemony chicken a lot! Used cut up chicken pieces and marinated it for four hours. Thanks for a great recipe!

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This is funny. I'm a good cook and make great meals all the time. The family sort of takes it for granted. Nobody usually comments on meals. THIS dinner got comments! My picky son asked why the chicken was so moist, my daughter commented that it was juicy and my husband said "this is a keeper". I used boneless chicken breasts and I think next time I'll use the whole chicken and marinate overnight. This recipe is outstanding.

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I forgot the star rating during my review!

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This is one of the best recipes for chicken that we have ever tried! Everyone loved it and commented that it tasted just like the greek restuarant that we all love. I'd give it 10 stars if I could! I had all the ingredients on hand and it was a breeze to make. Thanks a lot!

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I don't know if I am 'allowed' to rate this, as I merely used the flavours of this dish to use in a Romertopf clay cooker. But I had to leave a comment, as this was just fabulous... a perfect blend of lemon, garlic, and spices. Filed with pleasure under 'comfort food'.

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Didn't have any chicken, but I did use the potato recipe, always looking for new ways to fix an old staple! Fantastic flavor! I think this will turn into one of my tasty ways to disguise a potatoe! I also doctored it the second time by adding just a tsp of mustard and a good shake of ketchup, that was also very good!

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My 10 yr old daughter wanted greek chicken the other night. Being a single mom on a budget, the greek restaurant was out of the budget for this week, so I tried this recipe...I made this with chicken breasts and put the potatoes and chicken in at the same time. I covered the roasting pan and baked for hour and forty minutes. The potatoes were tender and the the chicken fell apart. I wish I had roasted them and gave them the golden brown color, but that will definitely be next time! it was very yummy. She loved it!

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I had a bit of trouble with this, but it still turned out wonderfully, so I guess I learned some things for next time. My biggest issue was with the potatoes, and later the chicken itself, (almost) burning. First of all 250 C is only 482 F. I cranked my oven as high as it would go, per the directions, which was 525; plus, my oven is about 75 degrees off. I don't really think it was at 600 F, but I know it was well over 482. Second, I used my dark nonstick roaster (Caphalon, if you want to google a photo), forgetting that it really enhances browning on the bottom. By the time the tops of my potatoes were starting to brown, the bottoms were approaching black. I turned them over, added more water and the chicken, and took them out to keep warm on the back of the stove before the chicken was ready to turn over. I was able to salvage them. I did lose most of the skin from the chicken due to the same browning thing. I realize that the recipe said nothing about using a roasting pan, so next time I will use a regular 9X13 inch pan, metal, or hopefully glass if I replace mine soon. The only other issue I had was that I didn't know I was out of garlic until I started cooking, so I had to use garlic powder. Despite all the kitchen stress, this was delicious, and I will make it again soon.

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Very yummy, very easy. My DIL had brought me some very fresh Meyer lemons that needed to be used up and they were perfect in this dish.

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This was just okay. Next time I'll add more seasoning and reduce the water and oil in the recipe.

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Wonderful dinner this made last night!! I didn't follow the cooking method given, as it is in the mid 90's so I used the grill as my oven. I used 3 chicken quarters and started them in the pan on the grill first on high heat with the lid closed. While they were cooking I peeled and mixed the potatoes with the oil, lemon juice and seasonings and then went and added them around the chicken pieces. I really enjoyed the added flavor the grilling method gave to the chicken and pototoes. I served this with garlic bread and salad for a wonderful meal!! Thanks for sharing the recipe. Made for ZWT6.

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Wonderful flavors! This would have received 5 stars, except I think the cooking instructions are off. For the chicken, the directions are perfect. But for the potatoes, the cooking time is way too long. I followed the recipe as directed, but about 2/3 of my potatoes turned out completely black, burnt, and inedible. The potatoes that were not completely black had wonderful flavor. The next time I make this, I will start cooking the chicken first and add the potatoes later, I think the potatoes only need to cook for about 20 minutes or so. Made for ZWT6.

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