Greek Style Lemon Chicken with Roasted Potatoes
This is an incredible baked chicken and potato dish with a garlic, lemony citrus flavor that will leave you wanting more! It's easy to throw together, great for a crowd, and will make your whole house smell amazing! If you love Greek inspired flavors and want to impress your guests, serve this up at your next dinner party with a village salad. Yum!
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Ingredients
- 1 6lb Whole chicken *remove giblets and neck from cavity
- 6 med Yukon gold potatoes
- 3 Lemons
- 6-8 large cloves Garlic
- 1 cup Olive oil
- 2 tablespoon Oregano
- ½ teaspoon Cavender's Greek Seasoning
- 1 teaspoon Kosher salt (or to taste)
- ½ teaspoon Pepper (or to taste)
Garnish
- 2 sprigs Thyme
Instructions
- Preheat the oven to 350° F / 177° C
- Remove chicken from the refrigerator, take out the neck and giblets, and set it aside while you make the marinade.
- Peel and coarsely chop fresh garlic cloves into small pieces. In a 4 cup measuring cup, whisk together one cup of olive oil, the juice of three lemons, chopped garlic, and oregano. Save 3-4 lemon halves to nestle between potatoes when baking.
- Wash potatoes and slice them evenly into wedges.
- Cut chicken into two halves along the center and remove the backbone.
- Arrange chicken and sliced potato wedges on a sheet pan. Cover all of the ingredients with the marinade, then generously sprinkle salt and pepper over the entire dish.
- Roast up to 90 minutes or until the internal temperature of the chicken reaches 165° F. While roasting, move potatoes and chicken around in the dish to redistribute the juices over the top.
- Remove sheet pan, lightly cover with foil, and let rest for 10 minutes.
- Using the meat cleaver, chop chicken halves into servable portions, then arrange on a platter with potatoes. Pour juice over top and add parsley or fresh thyme as garnish (if desired).
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