Greek Lemon Chicken with Potatoes
Greek Lemon Chicken with Potatoes
Ingredients
- 1 whole chicken, cut into 8 pieces, bone-in, skin-on
- 2 lbs potatoes, peeled and quartered lengthwise
- 60 ml water
For the Lemon Sauce
- 100 ml extra virgin olive oil
- 2 1/2 lemon juice, from fresh lemons, squeezed
- 4-5 garlic cloves, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon dried oregano
- as needed salt
- as needed black pepper
Instructions
- 1
Preheat oven to 180°C / 380°F.
⏱️ 15 min•🌡️ 180
- 2
Place the peeled potatoes, quartered lengthwise, in a large baking pan. Season the potatoes with salt and pepper. Arrange the chicken pieces on top of the seasoned potatoes in the pan.
⏱️ 10 min
- 3
In a jar, combine all the lemon sauce ingredients: 100ml extra virgin olive oil, juice of 2½ lemons, 4–5 chopped garlic cloves, 2 tablespoons Dijon mustard, 1 tablespoon dried oregano, salt, and black pepper. Close the jar and shake well to mix the ingredients.
⏱️ 5 min
- 4
Pour the mixed lemon sauce evenly over the chicken and potatoes in the baking pan.
⏱️ 1 min
- 5
Add 60ml water to the same jar, swirl it around to collect any remaining sauce, and then pour it along the sides of the baking pan.
⏱️ 1 min
- 6
Cover the baking pan tightly with aluminum foil or a lid.
⏱️ 1 min
- 7
Bake for 1 hour and 20 minutes in the preheated oven.
⏱️ 80 min•🌡️ 180
- 8
After 1 hour and 20 minutes, uncover the pan.
⏱️ 1 min
- 9
Continue to bake for another 40–45 minutes, or until the chicken skin is golden and crispy. During this uncovered baking period, baste the chicken and potatoes with the pan juices 3–4 times using a spoon.
⏱️ 45 min•🌡️ 180
- 10
Serve the Greek Lemon Chicken with Potatoes warm, optionally garnished with fresh parsley and lemon wedges, alongside a simple salad or crusty bread!
Kitchen Tools
Nutrition Facts (per serving)
Greek Lemon Chicken with Potatoes
- 1 whole chicken, cut into 8 pieces, bone-in, skin-on
- 2 lbs potatoes, peeled and quartered lengthwise
- 60 ml water
For the Lemon Sauce
- 100 ml extra virgin olive oil
- 2 1/2 lemon juice, from fresh lemons, squeezed
- 4-5 garlic cloves, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon dried oregano
- as needed salt
- as needed black pepper
Instructions
- 1
Preheat oven to 180°C / 380°F.
⏱️ 15 min•🌡️ 180 - 2
Place the peeled potatoes, quartered lengthwise, in a large baking pan. Season the potatoes with salt and pepper. Arrange the chicken pieces on top of the seasoned potatoes in the pan.
⏱️ 10 min - 3
In a jar, combine all the lemon sauce ingredients: 100ml extra virgin olive oil, juice of 2½ lemons, 4–5 chopped garlic cloves, 2 tablespoons Dijon mustard, 1 tablespoon dried oregano, salt, and black pepper. Close the jar and shake well to mix the ingredients.
⏱️ 5 min - 4
Pour the mixed lemon sauce evenly over the chicken and potatoes in the baking pan.
⏱️ 1 min - 5
Add 60ml water to the same jar, swirl it around to collect any remaining sauce, and then pour it along the sides of the baking pan.
⏱️ 1 min - 6
Cover the baking pan tightly with aluminum foil or a lid.
⏱️ 1 min - 7
Bake for 1 hour and 20 minutes in the preheated oven.
⏱️ 80 min•🌡️ 180 - 8
After 1 hour and 20 minutes, uncover the pan.
⏱️ 1 min - 9
Continue to bake for another 40–45 minutes, or until the chicken skin is golden and crispy. During this uncovered baking period, baste the chicken and potatoes with the pan juices 3–4 times using a spoon.
⏱️ 45 min•🌡️ 180 - 10
Serve the Greek Lemon Chicken with Potatoes warm, optionally garnished with fresh parsley and lemon wedges, alongside a simple salad or crusty bread!