This classic Greek dish combines juicy chicken, crispy potatoes, and aromatic herbs for a delicious one-pan meal.
Ingredients
1 whole chicken (about 3-4 pounds / 1 ½ - 2 kilos), cut into serving pieces
2 pounds roasting potatoes, peeled and quartered
1/3 cup extra virgin Greek olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon dried Greek oregano
4 garlic cloves, minced
Greek sea salt and freshly ground black pepper to taste
1 cup chicken broth, water or white wine
Optional: fresh oregano or parsley for garnish
Instructions
Preheat oven to 400°F (200°C).
Prepare marinade: Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
Marinate chicken: Place chicken pieces in a large roasting pan and pour half the marinade over, coating evenly.
Add potatoes: Arrange quartered potatoes around chicken and drizzle with remaining marinade.
Add broth: Pour chicken broth or water into the pan.
Roast: Place pan in preheated oven for 60-75 minutes, until chicken is golden brown and potatoes are tender. Baste every 20-30 minutes with pan juices.
Finish and serve: Remove from oven, let rest for a few minutes, and garnish with fresh herbs if desired.
