Description
Classic Greek Lemon Chicken and Potatoes is a vibrant and flavorful Sunday roast featuring tender chicken pieces and golden Yukon gold potato wedges marinated in a zesty blend of fresh lemon juice and zest, garlic, aromatic herbs, tangy mustard, and extra virgin olive oil. This dish brings the essence of traditional Greek cooking into a simple and hearty meal perfect for family gatherings.
Ingredients
Scale
Chicken and Potatoes
- 1 free-range chicken, cut into 8 pieces (3.5-4 lb)
- 6 Yukon gold potatoes, cut into wedges
Marinade
- 2 lemons, juiced and zested
- ½ cup extra virgin olive oil
- ¼ cup mustard
- 1 garlic head
- 2-3 thyme sprigs
- 2-3 sage sprigs
- 2-3 rosemary sprigs
Instructions
- Prepare the Marinade: In a large bowl, combine the freshly squeezed lemon juice and zest with extra virgin olive oil, mustard, and peeled garlic cloves. Mix well to create a vibrant and aromatic marinade. Add the fresh thyme, sage, and rosemary sprigs, allowing their flavors to infuse the mixture.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, preferably longer for enhanced flavor penetration.
- Prepare the Potatoes: While the chicken marinates, wash and cut the Yukon gold potatoes into wedges. Toss the potato wedges in some of the reserved marinade or a bit of olive oil with salt if desired to enhance flavor.
- Preheat the Oven: Preheat your oven to 375°F (190°C), setting the stage for roasting the chicken and potatoes to perfection.
- Arrange for Roasting: In a large roasting pan or baking dish, place the marinated chicken pieces skin side up. Surround them evenly with the potato wedges, making sure not to overcrowd the pan.
- Roast the Dish: Place the roasting pan in the oven and roast for approximately 80-90 minutes, or until the chicken skin is golden and crisp and the potatoes are tender and cooked through. Baste occasionally with pan juices to keep everything moist and flavorful.
- Serve Warm: Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Serve the lemon-infused chicken and golden potatoes hot, garnished with fresh herbs if preferred.
Notes
- Greek Lemon Chicken and Potatoes is a celebrated Sunday roast that marries zesty lemon and fresh herbs with tender chicken and potatoes for a rich, aromatic flavor.
- The use of fresh sprigs of thyme, sage, and rosemary infuses a distinct Mediterranean taste.
- Marinating the chicken for several hours dramatically enhances the depth of flavor.
- This dish pairs wonderfully with a fresh Greek salad or crusty bread.
- Leftovers can be refrigerated and enjoyed cold or reheated the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 581 kcal
- Sugar: 2 g
- Sodium: 214 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
