Greek Lemon Roast Chicken & Potatoes with Green Cabbage Salad
Greek Lemon Roast Chicken & Potatoes with Green Cabbage Salad
Ingredients
For the Greek Lemon Roast Chicken & Potatoes
- 6-8 pieces chicken, mixed drumsticks and thighs, portioned as desired
- 4-5 potatoes, medium-sized, peeled and cut into wedges
- 1/2-1 lemon, juiced
- 1/4 cup olive oil
- 1-2 cloves garlic, grated
- 1-2 tablespoons Dijon mustard
- 1-2 teaspoons dried thyme
- to taste salt
- to taste black pepper
- 1-2 cups chicken broth
- as needed fresh parsley, for garnish, optional
- as needed lemon wedges, for garnish, optional
For the Green Cabbage Salad
- 1 head green cabbage, small-medium, thinly shredded
- 3-4 stalks green onions, chopped
- 1 small bunch fresh dill, chopped
- 1 teaspoon dried oregano
- 2-3 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- to taste salt
- to taste black pepper
- as needed feta cheese, crumbled
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Place the chicken drumsticks and thighs into a large metal mixing bowl.
⏱️ 2 min
- 3
Peel the potatoes and cut them into large wedges. Add the potato wedges to the bowl with the chicken.
⏱️ 5 min
- 4
Squeeze the fresh lemon juice over the chicken and potatoes. Drizzle generously with olive oil (approximately 1/4 cup). Grate the garlic cloves directly into the bowl. Add the Dijon mustard, dried thyme, salt, and black pepper to taste.
⏱️ 3 min
- 5
Using your hands, thoroughly mix all the ingredients until the chicken and potatoes are evenly coated with the seasoning and sauces.
⏱️ 3 min
- 6
Transfer the seasoned chicken and potatoes to a roasting pan, spreading them out in a single layer.
⏱️ 2 min
- 7
Pour the chicken broth into the roasting pan around the chicken and potatoes.
⏱️ 1 min
- 8
Cover the roasting pan first with a sheet of parchment paper, then securely with aluminum foil. Place the covered pan into the preheated oven and bake for 44 minutes.
⏱️ 44 min•🌡️ 400
- 9
While the chicken and potatoes are roasting, prepare the Green Cabbage Salad. Remove the core from the green cabbage. Thinly slice or shred the cabbage and place it into a metal mixing bowl.
⏱️ 5 min
- 10
Chop the green onions and fresh dill. Add them to the shredded cabbage. Sprinkle dried oregano over the cabbage mixture. Drizzle with olive oil (approximately 2-3 tablespoons) and red wine vinegar (approximately 1-2 tablespoons). Season with salt and black pepper to taste.
⏱️ 5 min
- 11
Use your hands to thoroughly mix all the salad ingredients until well combined. Set aside.
⏱️ 2 min
- 12
After the initial 44 minutes of roasting, carefully remove the pan from the oven. Remove the aluminum foil and parchment paper. Baste the chicken and potatoes with the pan juices using a spoon.
⏱️ 2 min
- 13
Return the uncovered pan to the oven and continue roasting for another 20-25 minutes, or until the chicken is golden brown and cooked through, and the potatoes are tender and lightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 25 min•🌡️ 400
- 14
Once cooked, remove the chicken and potatoes from the oven. Baste one more time with the pan juices.
⏱️ 1 min
- 15
Serve the Greek Lemon Roast Chicken & Potatoes on a platter, garnished with fresh parsley and lemon wedges (if using). Serve the green cabbage salad alongside, crumbling plenty of feta cheese over the salad just before serving. Drizzle additional pan juices over the chicken and potatoes for extra flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lemon Roast Chicken & Potatoes with Green Cabbage Salad
For the Greek Lemon Roast Chicken & Potatoes
- 6-8 pieces chicken, mixed drumsticks and thighs, portioned as desired
- 4-5 potatoes, medium-sized, peeled and cut into wedges
- 1/2-1 lemon, juiced
- 1/4 cup olive oil
- 1-2 cloves garlic, grated
- 1-2 tablespoons Dijon mustard
- 1-2 teaspoons dried thyme
- to taste salt
- to taste black pepper
- 1-2 cups chicken broth
- as needed fresh parsley, for garnish, optional
- as needed lemon wedges, for garnish, optional
For the Green Cabbage Salad
- 1 head green cabbage, small-medium, thinly shredded
- 3-4 stalks green onions, chopped
- 1 small bunch fresh dill, chopped
- 1 teaspoon dried oregano
- 2-3 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- to taste salt
- to taste black pepper
- as needed feta cheese, crumbled
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Place the chicken drumsticks and thighs into a large metal mixing bowl.
⏱️ 2 min - 3
Peel the potatoes and cut them into large wedges. Add the potato wedges to the bowl with the chicken.
⏱️ 5 min - 4
Squeeze the fresh lemon juice over the chicken and potatoes. Drizzle generously with olive oil (approximately 1/4 cup). Grate the garlic cloves directly into the bowl. Add the Dijon mustard, dried thyme, salt, and black pepper to taste.
⏱️ 3 min - 5
Using your hands, thoroughly mix all the ingredients until the chicken and potatoes are evenly coated with the seasoning and sauces.
⏱️ 3 min - 6
Transfer the seasoned chicken and potatoes to a roasting pan, spreading them out in a single layer.
⏱️ 2 min - 7
Pour the chicken broth into the roasting pan around the chicken and potatoes.
⏱️ 1 min - 8
Cover the roasting pan first with a sheet of parchment paper, then securely with aluminum foil. Place the covered pan into the preheated oven and bake for 44 minutes.
⏱️ 44 min•🌡️ 400 - 9
While the chicken and potatoes are roasting, prepare the Green Cabbage Salad. Remove the core from the green cabbage. Thinly slice or shred the cabbage and place it into a metal mixing bowl.
⏱️ 5 min - 10
Chop the green onions and fresh dill. Add them to the shredded cabbage. Sprinkle dried oregano over the cabbage mixture. Drizzle with olive oil (approximately 2-3 tablespoons) and red wine vinegar (approximately 1-2 tablespoons). Season with salt and black pepper to taste.
⏱️ 5 min - 11
Use your hands to thoroughly mix all the salad ingredients until well combined. Set aside.
⏱️ 2 min - 12
After the initial 44 minutes of roasting, carefully remove the pan from the oven. Remove the aluminum foil and parchment paper. Baste the chicken and potatoes with the pan juices using a spoon.
⏱️ 2 min - 13
Return the uncovered pan to the oven and continue roasting for another 20-25 minutes, or until the chicken is golden brown and cooked through, and the potatoes are tender and lightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 25 min•🌡️ 400 - 14
Once cooked, remove the chicken and potatoes from the oven. Baste one more time with the pan juices.
⏱️ 1 min - 15
Serve the Greek Lemon Roast Chicken & Potatoes on a platter, garnished with fresh parsley and lemon wedges (if using). Serve the green cabbage salad alongside, crumbling plenty of feta cheese over the salad just before serving. Drizzle additional pan juices over the chicken and potatoes for extra flavor.
⏱️ 2 min