Roasted lemon chicken is a delicious heartwarming dish that has a divine garlicky lemon and olive oil sauce. Greeks enjoy it with a simple green Greek salad, feta cheese and really nice bread.
- 1 medium free range chicken
- 4–5 sprigs fresh rosemary
- 1 cup extra virgin olive oil
- 4 lemons
- 4–5 garlic cloves
- 1 onion
- 3 lb small gold potatoes cut in half
- 1 tbsp oregano
- sea salt (to taste)
- fresh ground pepper
- Preheat the oven to 400 F.
- Dry the chicken with a paper towel and place in the middle of a medium roasting pan. Peel the onion and cut it in half. Place it inside the chicken with one clove of garlic. You might need to tie the chicken thighs with kitchen twine to keep the onion and garlic inside. Drizzle olive oil all over the chicken. Season with salt, pepper and oregano. Massage seasonings and olive oil all over the chicken.
- In a small bowl, add the juice of three of the lemons. Add the rest of the olive oil, salt and pepper to taste and a tbsp of oregano. Mix well.
- Place the potatoes in a medium bowl. Add the olive oil and lemon and mix well. Add the potatoes around the chicken. Sprinkle the remaining olive oil and lemon all over the potatoes and chicken.
- Cut the last lemon in half and tuck the two pieces between the potatoes. Tuck sprigs of rosemary all over. Do the same with the cloves of garlic.
- Add a little water to the bottom of the pan. Cover with aluminum foil and put it in the oven. Roast for 45 minutes. Uncover and continue roasting until chicken’s juices run clear when skin is pierced with a knife, about 30 minutes. Potatoes should be crispy and golden in the outside and soft and delicious on the inside. I usually check it multiple times to make sure the chicken does not get too brown. If you feel that is the case, cover it with aluminum foil until it is ready.