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"The belly rules the mind."--Spanish Proverb

Greek Roasted Chicken and Potatoes Recipe

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This recipe for Greek Roasted Chicken and Potatoes is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, spatchcocked
2 lemons
11 garlic cloves, minced
2 Tbs dried greek oregano
1 cup olive oil
6 medium Yukon gold potatoes
Kosher salt and pepper
Directions:
Directions:
Preheat the oven to 350 degrees.

Trim the tips of the chicken wings and any extra fat. Split the chicken in half with a sharp chefs knife, and place both halves, bones down, on a sheet pan.

Squeeze all of the juice of one lemon on the chicken. Rub the halves on both sides of the chicken. Pour ¼ cup of olive oil.

Generously season the chicken with salt and pepper and half of the oregano. Add about 5 cloves of the garlic to the chicken.

Peel the potatoes and cut them into quarters. Place in a bowl.

Add the remaining olive oil, oregano, lemon juice and garlic. Season with salt and pepper and toss the potatoes with everything until well coated.

Pour the potatoes out onto the sheet pan with the chicken and all of the sauce.

Roast the chicken at 350 degrees for about an hour and fifteen minutes or until the chicken and potatoes are golden and crispy.

Serve the chicken and potatoes with the extra sauce poured over, and fresh lemon wedges. (Be sure to scrape up all of the browned up bits- those are the very best parts!)

This goes great with Fesolakia (Greek green beans, see recipe), feta and pita bread.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours

 

 

 

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