Monday, October 8, 2007

Greek Style Lemon Chicken and Potatoes

Every Greek person has grown up eating lemon chicken and potatoes, and I am no exception. No matter how good the chicken is, I think everyone's favorite part of the dish is the potatoes. They are like flavor sponges that suck up this delicious lemon flavor that is incredible. So here we go:

I preheated the oven to 350 degrees. I bought a whole chicken already cut up, and marinated it in olive oil, lotsa lemon juice, a generous amount of salt, pepper, garlic and oregano. I added the chicken to a lightly oiled roasting pan. I then cut up some potatoes and added the same type of marinade to it. After adding the potatoes to the pan I added some whole small onions, which are always delicious.

To the roasting pan I added a low sodium chicken stock that almost reached the top of the chicken and potatoes, but not quite. You could do this without it, and use water instead, but IT IS NOT THE SAME! And into the oven it goes. After 30mins, flip the chicken, potatoes and onions and cover lightly with tinfoil. This will make the contents of the pan nice and steamy ... consider it a flavorful sauna for the delights you will be eating later. After another 30mins, remove tinfoil and cook for another 30mins.

If you see that there is no more liquid in the pan, add a little more stock or water. In the last bit of cooking, turn the broiler on and get the chicken and potatoes nice and crispy, and you're done! This really turned out great and if you make a lot you will not have to worry about making supper the next day---wonderful!


  1. Thanks FoodieGirl!
    Years ago I had Greek lemon chicken at a restaurant in Augusta Georgia. I have tried a number of recipes but could never duplicate that wonderful taste until I made it your way! Delicious and easy. You're right about the potatoes.