Greek Lemon Chicken With Potatoes

"Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!"
 
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photo by Sara 76 photo by Sara 76
photo by Sara 76
photo by diner524 photo by diner524
photo by evelynathens photo by evelynathens
photo by Michelle Berteig photo by Michelle Berteig
photo by YiayiaMouse photo by YiayiaMouse
Ready In:
2hrs 20mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
  • Wash the chicken well and pat dry.
  • Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
  • Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
  • Put in the oven and crank up the heat to 250°C (480F).
  • Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
  • If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
  • Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
  • Return to very hot oven and roast until chicken is golden-brown.
  • Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
  • At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
  • In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
  • Serve with pan juices.

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Reviews

  1. 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!
     
  2. 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".
     
  3. 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
     
  4. 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!
     
  5. 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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Tweaks

  1. Ev what can I say but OMG. I have made this so many times and it always turns out great. I usually make the potatoes when we grill with friends and have to hand out a copy of the recipe. The only thing I do different is I use chicken broth instead of water and add more garlic. Thank you for a great recipe.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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