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Greek Lemon Chicken with Potatoes
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Greek Lemon Chicken with Potatoes

2 h 30 minServes 6Nutri-Score C€€
from @alexandras.home11 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • whole chicken (cut into 8 pieces, bone-in and skin-on)Meat1 piece
  • potatoes (peeled and cut lengthwise into quarters)Produce1 kg
  • waterOther60 ml
  • extra virgin olive oilPantry120 ml
  • lemon juice (freshly squeezed, from 2–3 lemons)Produce190 ml
  • garlic (cloves, finely chopped)Produce5 pieces
  • Dijon mustardPantry30 ml
  • dried oreganoSpices3 g
  • salt (to taste)Spices8 g
  • black pepper (freshly ground, to taste)Spices2 g

per serving

Nutrition

558kcal

Carbs
32 g
Proteins
29 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Whisk

step by step

Method

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 180 °C.
    • Place the potatoes in a large baking pan and season with salt and pepper.
    • Arrange the chicken pieces on top of the potatoes.
    Step 1

  2. Make the lemon sauce

    • In a jar or bowl, combine the olive oil, lemon juice, garlic, mustard, oregano and salt.
    • Shake or whisk well until emulsified.
    Step 2

  3. Pour the sauce over the chicken and potatoes

    • Pour the sauce evenly over the chicken and potatoes.
    • Add the water to the jar, swirl to collect the remaining sauce and pour it into the side of the pan.
    • Sprinkle the chicken with black pepper.
    Step 3

  4. Bake covered

    • Cover the pan tightly with a lid or with parchment paper and foil.
    • Bake until the chicken and potatoes are cooked through.
    Step 4

  5. Bake uncovered until golden

    • Remove the cover and continue baking until the chicken is golden, crispy and beautifully roasted.
    • Baste the chicken with the pan juices 3–4 times during baking.
    Step 5

  6. Serve

    • Let the dish rest briefly, then serve the chicken with the potatoes and pan juices.
    Step 6
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