Greek Chicken and Potatoes

If I could choose my last meal- there is a definite chance that this would be it. There is something so special about this chicken and potatoes that it is hard to describe. While being very sentimental personally, (this was a dish that was instrumental to me getting back on my feet after each birth) it is a dish that no one could deny is deeply comforting.

The ingredients, while common, produce the most intense flavors. And while I have tried to imitate this chicken before, it was watching the process that made me understand what I had done differently in other recipes- the quantity of the seasonings was boggling. The garlic in particular. 11 cloves is serious. However because the chicken is slow roasted at a medium temperature for so long, it really takes the bite out of it and winds up nutty and almost a little sweet.

But it is the sourness of the lemon in combination with the roasted garlic pieces that creates the magic. Oh- the entire cup of olive oil that crisps up the chicken and potatoes doesn’t hurt either!

One more beautiful thing about this dish: It takes about 10 minutes to prepare, and then you have an entire dinner. Delicious.

Greek Chicken and Potatoes
1 whole chicken
2 lemons
11 garlic c loves, minced
2 Tbs dried greek oregano
1 cup olive oil
6 medium Yukon gold potatoes
Kosher salt and pepper

Preheat the oven to 350 degrees.


Trim the tips of the chicken wings and any extra fat. Split the chicken in half with a sharp chefs knife, and place both halves, bones down, on a sheet pan.



Squeeze all of the juice of one lemon on the chicken. Rub the halves on both sides of the chicken. Pour ¼ cup of olive oil.


Generously season the chicken with salt and pepper and half of the oregano. Add about 5 cloves of the garlic to the chicken.



Peel the potatoes and cut them into quarters. Place in a bowl.

Add the remaining olive oil, oregano, lemon juice and garlic. Season with salt and pepper and toss the potatoes with everything until well coated.

Pour the potatoes out onto the sheet pan with the chicken and all of the sauce.


Roast the chicken at 350 degrees for about an hour and fifteen minutes or until the chicken and potatoes are golden and crispy.


Serve the chicken and potatoes with the extra sauce poured over, and fresh lemon wedges. (Be sure to scrape up all of the browned up bits- those are the very best parts!)




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