Greek Lemon Chicken and Potatoes

Name: Greek Lemon Chicken and Potatoes
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Greek
Ingredients: 1.5 kg Chicken, jointed into pieces; 1.2 kg Potatoes, cut into thick wedges; 1/2 cup Lemon juice; 1/2 cup Olive oil; 6 cloves Garlic, crushed; 2 tbsp Dried oregano; 1 cup Chicken stock; Salt and pepper (to taste)

Kotopoulo lemonato: chicken and potatoes roasted in one tray with lemon, oregano and olive oil until the potatoes soak up everything that runs off the chicken.

Time: 1 hr 30 mins
Serves: 5
Steps: 7
Ingredients: 8

Recipe by Casan

Greek lemon chicken and potatoes roasted together in one tray with herbs and lemon

Method

01
Heat the oven to 200C.
02
Toss the potatoes and chicken together in the lemon juice, olive oil, garlic, oregano, salt and pepper.
03
Spread everything in a single layer in a large roasting tray. Crowding it steams the potatoes instead of roasting them.
04
Pour the stock around the edges, not over the chicken skin.
05
Roast 45 minutes, then turn the potatoes and baste the chicken with the pan juices.
06
Roast another 30 to 40 minutes until the chicken skin is deep golden and the potatoes have soft centres and crisp edges.
07
Rest 10 minutes, then squeeze over a little more fresh lemon before serving.

Cooking Tips

Use far more lemon and oregano than feels right - this dish is supposed to taste assertively of both.
The stock should be almost gone at the end. If the tray looks dry early, add a splash more.

Ingredient Substitutions

Chicken thighs alone work well and cook more evenly than a whole jointed bird.
Waxy potatoes hold their shape; floury ones break down into the juices, which some people prefer.

What to Serve With It

Serve with a Greek salad and bread to mop the lemony pan juices.

Storage and Reheating

Keeps 3 days. Reheat in a hot oven to bring the potato edges back.

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