Lemon Chicken & Potatoes
Kota me Patates sto Fourno
(KOH-tah me Pah-TAH-tes sto FOOR-noh)
Lemon, oregano and olive oil, the triad at the heart of Greek cooking, infuses the potatoes and chicken in this heart-warming dish. This is a great fall back meal on a busy day, and it makes for an impressive meal for a dinner party too. The prep time is small but the taste is big! According to our dad, and he is right, the secret to this meal is the salt. A potato is only tasty if it has been married intimately with salt.
preparation 15 minutes
cooking 1 hour 30 minutes
serves 4
1 chicken, 4lb (2kg)
8 yellow potatoes, 2lb (1kg) peeled and cut lenghtwise into 1/2-inch (12mm) pieces
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tsp salt
1 1/2 tsp oregano, dried
1/2 cup water
Pepper, as desired
8 yellow potatoes, 2lb (1kg) peeled and cut lenghtwise into 1/2-inch (12mm) pieces
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tsp salt
1 1/2 tsp oregano, dried
1/2 cup water
Pepper, as desired
Trim any excess fat from the chicken. Remove and discard the skin from the underside of the chicken. Place the chicken and the potatoes in a deep roasting pan with a fitted lid.
In a mixing bowl, whisk the olive oil and lemon juice. Pour over the chicken and the potatoes. Place the squeezed lemon halves in the chicken's body cavity.
Rub 1/2 teaspoon of salt on the chicken, and 1 1/2 teaspoon salt on the potatoes. Rub the oregano over the potatoes and the chicken.
Add 1/2 cup water to the roasting pan so that the potatoes are almost covered with liquid. Top the ingredients with some cracked pepper.
Place the roasting pan, covered, in a preheated oven for 1 hour 20 minutes. Continue cooking, uncovered for a further 10 minutes. The chicken leg should pull away from the body easily and the potatoes should be fork tender and golden. Taste and adjust the seasonings. Serve warm.
In a mixing bowl, whisk the olive oil and lemon juice. Pour over the chicken and the potatoes. Place the squeezed lemon halves in the chicken's body cavity.
Rub 1/2 teaspoon of salt on the chicken, and 1 1/2 teaspoon salt on the potatoes. Rub the oregano over the potatoes and the chicken.
Add 1/2 cup water to the roasting pan so that the potatoes are almost covered with liquid. Top the ingredients with some cracked pepper.
Place the roasting pan, covered, in a preheated oven for 1 hour 20 minutes. Continue cooking, uncovered for a further 10 minutes. The chicken leg should pull away from the body easily and the potatoes should be fork tender and golden. Taste and adjust the seasonings. Serve warm.
This meal tastes best when a whole chicken is used. If using chicken pieces, ensure that they are bone-in, otherwise the chicken will become dry.
