Stuff is funny around here. The elf Toto (on the shelf) finally showed his face in an amazon express box after his predecessor somehow disappeared in our house work this last year. But seems like someone (ahem, ME) was a little rusty in moving that little bugger around each night. I get up really early and was sitting checking email and having a nice hot cup of tea at 5:30AM when I remembered that I never moved the elf. I ran into the living room and grabbed him. Just then, I hear Pia saying “mom, what are you doing?” but I realize it is so dark that she can’t see me yet. So I chucked the elf.

Greek Chicken and Potatoes

She came in and turned the lights on. I froze, red faced and the lies started pouring out. “I came in here to turn on the fire place because your dad had the nerve to turn it off last night and well, it’s just freezing! Help me find the matches in the other room” blah, blah, blah. Then she screamed- “mommy!! Look!”
Greek Chicken and Potatoes

 

That elf had landed just like this in a highball glass on our bar cart. Go figure. Toto likes the booze. And is surprisingly athletic.

 

 

Greek Chicken and Potatoes

 

Ok, onto the food! So this is probably the most beloved recipe on my entire site. It was originally posted in April of 2011 and it was so popular that it even found a home in my book.
Greek Chicken and Potatoes
I just thought that I needed to update it for you guys just in time for major comfort food season. New pictures and a printable recipe seemed just about right for this UNBELIEVABLE recipe. Please make this for your family or friends this weekend, you will not regret it.

Step by step photos and original post  HERE.

 

Recipe: The Best Greek Chicken and Potatoes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Generously season the chicken with salt and pepper and half of the oregano. Add about 5 cloves of the garlic to the chicken.
  5. Peel the potatoes and cut them into quarters. Place in a bowl.
  6. Add the remaining olive oil, oregano, lemon juice and garlic. Season with salt and pepper and toss the potatoes with everything until well coated.
  7. Pour the potatoes out onto the sheet pan with the chicken and all of the sauce.
  8. Roast the chicken at 350 degrees for about an hour and fifteen minutes or until the chicken and potatoes are golden and crispy.
  9. 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!)

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

Print Recipe  

Stuff is funny around here. The elf Toto (on the shelf) finally showed his face in an amazon express box after his predecessor somehow disappeared in our house work this last year. But seems like someone (ahem, ME) was a little rusty in moving that little bugger around each night. I get up really early and was sitting checking email and having a nice hot cup of tea at 5:30AM when I remembered that I never moved the elf. I ran into the living room and grabbed him. Just then, I hear Pia saying “mom, what are you doing?” but I realize it is so dark that she can’t see me yet. So I chucked the elf.

Greek Chicken and Potatoes

She came in and turned the lights on. I froze, red faced and the lies started pouring out. “I came in here to turn on the fire place because your dad had the nerve to turn it off last night and well, it’s just freezing! Help me find the matches in the other room” blah, blah, blah. Then she screamed- “mommy!! Look!”
Greek Chicken and Potatoes

 

That elf had landed just like this in a highball glass on our bar cart. Go figure. Toto likes the booze. And is surprisingly athletic.

 

 

Greek Chicken and Potatoes

 

Ok, onto the food! So this is probably the most beloved recipe on my entire site. It was originally posted in April of 2011 and it was so popular that it even found a home in my book.
Greek Chicken and Potatoes
I just thought that I needed to update it for you guys just in time for major comfort food season. New pictures and a printable recipe seemed just about right for this UNBELIEVABLE recipe. Please make this for your family or friends this weekend, you will not regret it.

Step by step photos and original post  HERE.

 

Recipe: The Best Greek Chicken and Potatoes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Generously season the chicken with salt and pepper and half of the oregano. Add about 5 cloves of the garlic to the chicken.
  5. Peel the potatoes and cut them into quarters. Place in a bowl.
  6. Add the remaining olive oil, oregano, lemon juice and garlic. Season with salt and pepper and toss the potatoes with everything until well coated.
  7. Pour the potatoes out onto the sheet pan with the chicken and all of the sauce.
  8. Roast the chicken at 350 degrees for about an hour and fifteen minutes or until the chicken and potatoes are golden and crispy.
  9. 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!)

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6