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.
Ingredients
Scale
- 1 free-range chicken, cut into 8 pieces (3.5–4 lb)
- 6 Yukon gold potatoes, cut into wedges
- 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
- 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.
- Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour.
- 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.
- Preheat your oven to 375°F (190°C).
- In a large roasting pan or baking dish, place the marinated chicken pieces skin side up. Surround them evenly with the potato wedges.
- Place the roasting pan in the oven and roast for approximately 80-90 minutes.
- Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Serve hot, garnished with fresh herbs if preferred.
Notes
- This dish is perfect for family gatherings.
- Marinating the chicken longer enhances the flavor.
- Use fresh herbs for the best taste.
- Prep Time: 1 hour
- Cook Time: 80-90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 581
- Sugar: 1 g
- Sodium: 85 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg