Description
Classic Greek Lemon Chicken and Potatoes is a traditional Sunday roast featuring tender chicken pieces and golden Yukon gold potato wedges, all marinated and roasted in a vibrant blend of fresh lemon juice and zest, garlic, extra virgin olive oil, and aromatic herbs like thyme, sage, and rosemary. This dish delivers a harmonious balance of bright citrus flavors with savory herbaceous notes, creating a comforting and flavorful meal perfect for family gatherings.
Ingredients
Scale
Chicken and Potatoes
- 1 free-range chicken (cut into 8 pieces; approximately 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 (whole, peeled cloves or crushed)
- 2-3 thyme sprigs
- 2-3 sage sprigs
- 2-3 rosemary sprigs
Instructions
- Prepare the Marinade: In a bowl, combine the fresh lemon juice and zest, extra virgin olive oil, mustard, and peeled garlic cloves. Add the thyme, sage, and rosemary sprigs to infuse the marinade with aromatic herbal flavors. Mix well to create a vibrant marinade base.
- Marinate the Chicken and Potatoes: Place the chicken pieces and Yukon gold potato wedges in a large bowl or roasting pan. Pour the marinade over them, ensuring every piece and potato wedge is thoroughly coated. Allow to marinate for at least 15 minutes to let the flavors penetrate, or longer if time permits.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting.
- Roast the Chicken and Potatoes: Arrange the marinated chicken pieces and potato wedges evenly on a roasting pan or baking dish in a single layer. Roast in the preheated oven for approximately 90 minutes, or until the chicken is cooked through, juices run clear, and the potatoes are tender and golden. Baste occasionally with the pan juices and marinade for extra flavor and moisture.
- Rest and Serve: Once cooked, remove the roasting pan from the oven and let the chicken rest for a few minutes. This ensures juices redistribute within the meat. Remove the herb sprigs, then serve the chicken and potatoes warm, garnished with additional fresh herbs or lemon slices if desired.
Notes
- Greek Lemon Chicken and Potatoes is traditionally served as a hearty Sunday roast, combining bright lemon and robust herbs.
- You can substitute Yukon gold potatoes with other waxy potatoes for similar texture.
- Marinating time can be extended up to a few hours for deeper flavor absorption.
- To ensure even cooking, cut the chicken and potatoes into uniform sizes.
- Use fresh herbs for the best aromatic impact, but dried herbs can be substituted in a pinch with adjusted quantities.
Nutrition
- Serving Size: 1 serving
- Calories: 581
- 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
