Description
Greek Lemon Chicken and Potatoes is a flavorful roast featuring tender chicken and golden potato wedges.
Ingredients
Scale
- 1 free-range chicken, cut into 8 pieces (3.5–4 lb)
- 6 Yukon gold potatoes, cut into wedges
- 2 lemons, juiced and zested
- ½ cup extra virgin olive oil
- ¼ cup mustard
- 1 garlic head
- 2–3 thyme sprigs
- 2–3 sage sprigs
- 2–3 rosemary sprigs
Instructions
- In a large bowl, combine lemon juice and zest with olive oil, mustard, and peeled garlic cloves. Mix well.
- Add chicken pieces to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour.
- Wash and cut Yukon gold potatoes into wedges. Toss with reserved marinade or olive oil and salt.
- Preheat your oven to 375°F (190°C).
- In a roasting pan, place marinated chicken skin side up and surround with potato wedges.
- Roast for 80-90 minutes until chicken is golden and potatoes are tender. Baste occasionally.
- Let the chicken rest for a few minutes before serving hot with potatoes.
Notes
- Marinating the chicken longer enhances flavor.
- Use fresh herbs for the best taste.
- Prep Time: 1 hour
- Cook Time: 80-90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 581
- Sugar: 1 g
- Sodium: 0 mg
- Fat: 38 g
- Saturated Fat: 5 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 0 mg