Lemon Garlic Roasted Chicken and Potatoes
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This is a simple crowd pleaser or a dish that play on classic mediterranean flavors. It can be a simple weekday night dinner, or made in larger quantity for a group. Get creative and add some fresh herbs, or even olives if you would like. Easy to make, full of flavor! Enjoy!
This dish is best served with a salad, or some sautéed green beans, asparagus, or wilted greens. Since this is a Greek influenced dish, traditionally it would be served with lightly cooked mild wild dandelion greens called Horta. Escarole, or store bought dandelion greens are a great substitute.
2 pounds skin-on, bone-in chicken breast or thighs
Salt and Pepper to taste (about a tablespoon of each)
1 tablespoon dried oregano (optional)
1 teaspoon dried rosemary (optional)
1/2 cup kalamata olives (optional)
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, peeled and mashed
1.5lb potatoes (chopped yukon, red, or whole/halved fingerling potatoes.)
1 splash of white wine, chicken stock, or water (in that order of preference) for deglazing your pan.
1 sprig chopped fresh oregano or rosemary for garnish (optional)
Step 1: Note this can be done up to 24 hours in advance and refrigerated. Place chicken pieces in large bowl. Season with salt and pepper. (Optional add some all or none of: dried oregano, rosemary and kalamata olives.) Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. You can let sit in refrigerator for 2-24 hours or cook immediately. A little time with the marinade is always better if you can swing it. 20 minutes before cooking pre-heat your oven to 425.
Step 2. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Spoon remainder of marinade over chicken and potatoes. Squeeze the additional juice of one half lemon and slice the other half to be placed amongst the chicken and potatoes during roasting.
Step 3 Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Step 4 Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. DO NOT WALK AWAY! Transfer potatoes to serving platter with chicken.
Step 5 Place roasting pan on stove over medium heat. Add a splash of water, white wine, chicken stock, or lemon juice and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano or rosemary (optional).
This dish is best served with a salad, or some sautéed green beans, asparagus, or wilted greens. Since this is a Greek influenced dish, traditionally it would b served with lightly cooked mild wild dandelion greens called Horta. Escarole, or store bought dandelion greens are a great substitute.
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