Authentic Greek Lemon Roasted Chicken And Potatoes Recipes

GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)

Steps:

• To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
• Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
• Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
• This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. 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.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• 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.
• 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. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

GREEK ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

AUTHENTIC GREEK LEMON ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven at 375 Fahrenheit (190 Celsius).
• Wash the chicken with some wine and dry with paper towels. Rub in pepper, oregano and a bit of salt. Set aside.
• Cut the potatoes in wedges or half wedges. Put in a large bowl.
• Add about ½ cup olive oil to 2 pounds potatoes, the lemon juice, 1 tablespoon oregano, pepper and ½ teaspoon salt. Mix well so that all the potatoes are coated with the oil.
• Pour the potatoes in a pan, so that potatoes are all in one layer. Makes sure if you have cut them in wedges and that the tips are not pointing up as they may burn. Place the chicken on top. Add 2-3 allspice berries, clove and the 2 garlic cloves cut in fours.
• Add hot water in one corner of the pan and then tilt until there is enough water so that the water comes up about ¼ of the depth of the pan. Do not pour over the potatoes as this will rinse off the olive oil. If water starts to run low, add more hot water, about ¼ cup.
• Roast for 20 minutes at 375 Fahrenheit (190 Celsius) and then lower at 350 Fahrenheit (175 Celsius) for about 1 hour (1hr and 30 minutes for a whole chicken) until potatoes and chicken are done. Make sure potatoes are not undercooked, they must be soft on the inside.

GREEK ROASTED CHICKEN AND POTATOES

Steps:

• Place chicken on a rack in a roasting pan.
• Sprinkle with salt and pepper and half the oregano.
• Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
• Pour butter and lemon juice over the chicken and potatoes.
• Add chicken broth to pan bottom.
• Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
• Baste frequently with pan juices during roasting.

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES

Steps:

• Set oven to 425 degrees F (set oven rack to bottom position).
• Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
• Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
• Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
• In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
• Sprinkle the whole garlic cloves and olives around the potatoes.
• In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
• Sprinkle the dried oregano over the top.
• Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
• Roast uncovered for about 50 minutes.
• Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
• Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
• Serve the chicken with pan juices.