Classic Greek Lemon Chicken And Potatoes

This Greek lemon chicken with potatoes is a classic delicious roast. It roasts with lots of garlic, lemons, olive oil, and fresh herbs.

Course Main Course

Cuisine Greek

Prep Time 15

Cook Time 1 30

Marinating 1

Servings

Calories 581kcal

Using a food processor, pulse half the garlic, leaves from two sprigs of rosemary, leaves from two sprigs of thyme, a tablespoon of dried oregano, the mustard, a generous pinch of sea salt, freshly ground pepper, and half the olive oil.
Add the chicken to a pan and pour over the marinade. Massage it through every nook and cranny, and under the skin if you can. Let chicken marinate for one hour to a day.

Remove chicken from the refrigerator half an hour before cooking.
Preheat the oven to 390°F / 200°C
Cut the potatoes into wedges and add them to a bowl.
Using a food processor, pulse the other half garlic, juice, and zest from two lemons, a teaspoon of sea salt, a tablespoon of dried oregano, a generous amount of freshly ground pepper, and the rest of the olive oil.
Tuck the potato wedges between the chicken pieces and pour the garlic lemon mixture over the potatoes.
Bake chicken and potatoes covered with aluminum foil for 45 minutes.
Remove aluminum foil and bake for another 30-45 minutes.
If you have leftover garlic-lemon mixture, baste the chicken with it occasionally. This step is optional.
Measure the chicken's internal temperature to ensure it is fully cooked and juices run clear. The safe temperature for chicken is 165°F / 74°C.
Remove the chicken from the oven.
Cover and let it rest for ten minutes.
Pass the sauce in the pan through a sieve, transfer it into a saucer and serve with the roast (See notes below).
Serve chicken and potatoes with a green salad, bread, and feta.

If you don't have a food processor chop all the marinade ingredients as small as you can and mix them well in a jar or bowl.
Instead of fresh herbs, use their fried equivalents. If there is one herb you use, make it dried oregano. Almost every Greek recipe has dried oregano in it. Its aroma is tied with most of the Greek flavors.
Don't overcook. If the chicken is ready and the potatoes need more time, move the chicken to a serving platter, cover it with aluminum foil, and roast the potatoes until they are nice and crispy outside and tender inside.
The sauce that remains in the baking pan has all the chicken drippings and is infused with all the seasonings, herbs, lemon, and garlic and is excellent to pour over the roast. Pass the sauce through a sieve to remove any undesired fat components and make it silky. Transfer into a saucer to serve with the roast.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.