Greek Lemon Chicken with Potatoes, Κοτόπουλο λεμονάτο με πατάτες στο φούρνο

This dish is a staple in Greek cuisine.

My sister and I grew up having this quite often. And even to this day, when we have no idea what to make and need a quick fix, we turn to Chicken with Lemon Potatoes. As always, everyone has their own version of this recipe. When I worked at a Greek restaurant, the cook preferred to add chicken stock seasoning to the potatoes—very, very tasty by the way. Others add rosemary, or thyme, or paprika, and some even bake the potatoes separately. My mother and grandmother tend to stay very classic: chicken, potatoes, lemon, oil, oregano. What I’m trying to say, is that the recipe can be easily altered to everyone’s tastes. So don’t get discouraged if you don’t like oregano, or cayenne; just play around with the ingredients.

So, just to clarify, this is MY version of Greek lemon Chicken with Potatoes and Carrots. I’ve always enjoyed a bit of spice in my food—hence the addition of cayenne pepper. I also enjoy oven roasted carrots. And if I had sweet potatoes, or even turnips, I would have added those in my dish too. I have also included a way to make a gravy out of the drippings, in case you prefer gravy, to a lemony sauce.

Enjoy.

Greek Lemon Chicken with Potatoes, Κοτόπουλο λεμονάτο με πατάτες στο φούρνο

Ingredients

1 Large Whole Chicken, cut in sections

3 Medium Carrots, cut in half

6 Baby Potatoes, cut in half

4 Garlic Cloves, finely minced

2 Lemons, Juiced

½ Cup Olive Oil

¼ Cup Water

1 tbsp Dried Oregano

1/2 tsp Cayenne Pepper, or to taste

1 tbsp Salt

1 tsp Pepper

Method

1.      Preheat oven to 220C/425F. To prepare the chicken, first wash and dry thoroughly. Then cut your chicken into sections (I like to remove the backbone and toss it, and then cut the remaining chicken into quarters). You can also roast the chicken whole—it really depends on your preference.

2.      In a large bowl, transfer your chicken quarters, the sliced potatoes and carrots, and the minced garlic. Then add the olive oil, lemon juice, spices and seasonings. Use your hands to stir everything together, until the chicken and vegetables are evenly coated with the marinade.

3.      Transfer everything to a large baking tray, including any extra marinade you have in the bottom of the bowl. I like to add the chicken first, and then place the remaining vegetables in all the empty spaces, and then pour in whatever marinade is left. Pour in ¼ cup of water. The water should cover the bottom of the pan so that the chicken doesn’t stick; if, at any point, you find that the water has evaporated and the chicken etc. is starting to stick, then add more water.

4.      Place in the oven and roast for about 40-45 minutes, or until the skin of the chicken is crispy and the potatoes are soft. Halfway through, be sure to 1. Check on the chicken and make sure there is enough water in the pan, and 2. Toss the potatoes, carrots, and chicken in the drippings.

5.      When your dish is ready, remove from the oven. Serve on a large platter, and make sure you spoon out the delicious juices. If you prefer gravy (and this is a super basic recipe): pass the drippings through sieve and add them to a small saucepan. Mix 2-3 tsp of cornflour with a tiny bit of water, and whisk it into the drippings until the sauce starts to thicken.