Greek Lemon Chicken with Potatoes
Serves 1
Directions
- 1Preheat your oven to 180°C (380°F).
- 2Place the potatoes in a baking pan and add salt and pepper to taste.
- 3Add the chicken pieces on top of the potatoes.
- 4Mix olive oil, lemon juice, garlic, Dijon mustard, oregano, and salt in a jar.
- 5Drizzle the sauce from the jar evenly over the chicken and potatoes.
- 6Add the 60 ml water to the jar, swirl to collect the remaining sauce, and pour it along the side of the pan.
- 7Sprinkle the chicken with some black pepper.
- 8Cover the pan and bake at 380 Fahrenheit (180 Celsius).
- 9Remove the cover and bake for an additional 40-45 minutes, or until the chicken is golden and the skin is crispy.
- 10Baste the chicken with the juices from the pan 3-4 times during the second baking phase.
Ingredients
- 1 whole whole chicken, cut into 8 pieces
- 2 pounds potato, peeled and cut lengthwise into quarters
- 1/4 cup water
- 1/3 cup extra virgin olive oil
- 2.5 whole lemon, juiced
- 4-5 whole garlic clove, chopped
- 2 tbsp dijon mustard
- 1 tbsp oregano
- salt (optional)
- black pepper (optional)
Equipment
baking panjaroven
Tips
- Serve warm with a side of Greek salad or crusty bread to soak up the juices.
- Baste the chicken 3-4 times during the final 40-45 minutes of baking to keep it moist.
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