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Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes

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  • Author: EsmeSalon.com
  • Prep Time: 25 minutes
  • Additional Time: 0 hours
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 portions 1x
  • Cuisine: Greek

Description

One of my new go-to Chicken recipes is this Greek Lemon Chicken and Potatoes which is so yummy.

Ingredients

Units Scale
  • 1 kg skin-on, chicken pieces
  • 1 tbsp. kosher salt
  • 1 tbsp. dried oregano
  • 1 tsp freshly ground black pepper
  • 1 tsp dried rosemary
  • 1 tsp chicken spice
  • 1 tsp paprika
  • 1 pinch cayenne pepper
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 3 potatoes, peeled and quartered (or cut into wedges)
  • 2/3 cup chicken stock, plus splash to deglaze pan
  • chopped fresh oregano for garnish

Instructions

  1. Preheat oven to 200 degrees.
  2. Lightly oil a large roasting pan with olive oil.
  3. Place chicken pieces in a large bowl.
  4. Season with salt, oregano, pepper, rosemary, chicken spice, paprika, and cayenne pepper.
  5. Add half the lemon juice, half the olive oil, and half the garlic.
  6. Steam potatoes in the microwave for 7 minutes (I added a pinch of turmeric) then place potatoes in a bowl with the chicken; stir together until chicken and potatoes are evenly coated with the marinade.
  7. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade.
  8. Distribute potato pieces among chicken.
  9. Add remaining, juice, oil, and garlic over chicken and potatoes.
  10. Drizzle with 2/3 cup chicken.
  11. Spoon the remainder of the marinade over chicken and potatoes.
  12. Tip. Sprinkle semolina over potatoes for crispier potatoes.
  13. Place in preheated oven.
  14. Bake in the preheated oven for 50 minutes.
  15. Tossing chicken and potatoes, keeping chicken skin side up every 20 minutes.
  16. Continue baking until chicken is browned and cooked and potatoes tender and cooked through.
  17. Set oven to grill or highest heat setting.
  18. Toss once again in pan juices.
  19. Place pan under grill and grill until crispy about 5 minutes.
  20. Remove to a serving platter.
  21. Place roasting pan on the stove over medium heat.
  22. Add a splash of broth and stir up browned bits from the bottom of the pan.
  23. Strain; spoon juices over chicken and potatoes.
  24. Top with chopped oregano.
  25. Optional sprinkle crumbled feta over chicken and potatoes the last 15 minutes of baking. I forgot and sprinkled before serving
  26. Note: don't be tempted to thicken the juice with corn starch slurry leave juices as it is amazing.

Notes

Prepared, tried, and tested by Melanie Kramar from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare

Nutrition

  • Serving Size: 1
  • Calories: 882
  • Sugar: 3
  • Sodium: 1242
  • Fat: 51
  • Saturated Fat: 10
  • Unsaturated Fat: 37
  • Trans Fat: 0
  • Carbohydrates: 34
  • Fiber: 4
  • Protein: 71
  • Cholesterol: 293

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Find it online: https://esmesalon.com/greek-lemon-chicken-and-potatoes/

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