One my favourite Greek dishes is a roasted chicken. Greeks will often have chicken served with rice, orzo or as in this instance, potatoes.
We are fond of one-pot meals or a complete meal in a roasting pan. A Greek roasted chicken has classic flavours….dried oregano, salt and pepper, olive oil and lots of fresh lemon juice.
I normally eat chicken at least once a week and I never tire of these flavours. What you have here is a roasting chicken on a bed of potatoes that suck up lemon, oil and chicken juices. How “nostimo” is that?
One final thought on chicken…if you’re with family or good friends, don’t be afraid to eat chicken with your hands. I just know that Colonel Sanders got the idea of “finger lickin’ good” from long ago from having eaten roast Greek chicken!
Greek Style Roasted Chicken
1 – 2 1/2 to 3 lbs chicken
olive oil oil
1 whole lemon (quartered)
salt and pepper
1 clove of garlic
couple of sprigs of
chopped fresh parsley
4 – 6 Yukon Gold potatoes, peeled and quartered lengthwise
2 Tbsp. plain yellow mustard
1/2 cup water
- Spread your potatoes onto the bottom of your roasting pan. Drizzle some olive oil, add mustard and season with salt, pepper and some dried oregano and squeeze the juice of 1/2 lemon and add the water. Toss to throughly coat and reserve.
- Rinse and pat dry your bird. Insert into the cavity the garlic, sprigs of thyme, parsley and 1/4 of a lemon.
- Rub your chicken with olive oil, squeeze the juice of the remaining 1/4 lemon and season all over with salt, pepper, garlic powder, fresh thyme and dried oregano.
- Place your bird onto the bed of potatoes and roast for approx. 90 minutes or until the juices of the bird run clear (internal temp. of 180F).
- When your chicken is cooked, let it rest on serving dish for 15 minutes. Give the potatoes a good stir with a large spoon to coat the potatoes well with the sauce.
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