Greek Roast Chicken and Potatoes

A traditional Greek recipe that serves 2

Growing up, I loved eating baked chicken and potatoes - Greek style. It was one of my Grandma’s staple dishes. In fact, she must have cooked this more than a lot of other greek food because it's so simple and satisfying.

Yiayia would roast a bunch of chicken pieces. This way not much carving of the chicken is involved. Also, this allows you to buy a bunch of chicken pieces when they’re on sale, freeze them, thaw and roast for an uncomplicated dinner.

With some improvements, I’ve come up with my own recipe, something easy to share with you!

Ingredients

• 6 medium sized potatoes (sometimes I like to mix sweet potatoes, yellow potatoes, and red potatoes)

• 1 large white onion

• 4 tablespoons olive oil, no need to use extra virgin just regular as this will bake

• 8 Chicken pieces (bone-in, skin-on), thighs, drumsticks, or breasts

• Salt, 1 tablespoon or to taste

• Pepper, 1 teaspoon, or to taste

For the Marinade

• Rind of 2 lemons

• Juice from 2 lemons

• 3-4 cloves of garlic

• 1 tablespoon dry oregano

• 1 teaspoon thyme

• 1 chicken bouillon cube, or 1 tablespoon chicken bouillon

• 1 cup water

• 3 teaspoons honey

• 3 tablespoons mustard

• 2 tablespoons olive oil

Directions

Prepare the Marinade

• In a food processor, add lemon rind, lemon juice, garlic, oregano, thyme, bouillon cube, water, honey, mustard, and olive oil.

• Process just until all of the ingredients are combined. No need to overprocess.

Prepare the Chicken

• Put on disposable gloves. Rinse the chicken with cool water, then pat dry with paper towels.

• Place the raw chicken in a large bowl.

• Pour the marinade over the chicken and massage it all over to meat to completely cover it.

• You may cook the chicken immediately or let it marinate for up to 1 day in the refrigerator (for a tastier dish).

Prepare the Vegetables

• Preheat the oven to 400 degrees F.

• Peel the potatoes. Cut them lengthwise, into ½-inch thick wedges.

• Set a pan over high heat and add olive oil.

• When the pan is hot, add the potatoes.

• Add salt, pepper and a pinch of dried thyme.

• Sauté the potatoes until they become golden.

• Place in the baking pan.

• Add one chopped onion (long strands) to pan.

• Coat the potatoes and onion strands in olive oil. Give it a good toss.

Care for the Chicken

• When you’re ready to bake, place chicken (bone side up) over the potatoes in the baking dish.

• Pour any remaining marinade over chicken and potatoes, and cover with aluminum foil.

• Roast for 45 minutes. Then remove the aluminum foil, flip the chicken pieces.

• Roast for another 15-30 minutes.

• Make sure to baste the chicken with the drippings every 15-20 minutes. If you are running out of pan juices add ½ a cup of hot water.

• The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the meat.

• Serve the roasted potatoes on a plate and add chicken. Let stand for 10 minutes, so the juices settle into the meat before carving.

This Greek roast chicken and potatoes is perfect for a weekend party, or to indulge on a weeknight. Serve with dollop, or one heaping spoonful of Greek strained yogurt to enhance the experience. Kali Orexi!

#Chicken #GreekFood #Summer