Greek Lemon Chicken with Potatoes

Serves 1
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Directions

  1. 1Preheat your oven to 180°C (380°F).
  2. 2Place the potatoes in a baking pan and add salt and pepper to taste.
  3. 3Add the chicken pieces on top of the potatoes.
  4. 4Mix olive oil, lemon juice, garlic, Dijon mustard, oregano, and salt in a jar.
  5. 5Drizzle the sauce from the jar evenly over the chicken and potatoes.
  6. 6Add the 60 ml water to the jar, swirl to collect the remaining sauce, and pour it along the side of the pan.
  7. 7Sprinkle the chicken with some black pepper.
  8. 8Cover the pan and bake at 380 Fahrenheit (180 Celsius).
  9. 9Remove the cover and bake for an additional 40-45 minutes, or until the chicken is golden and the skin is crispy.
  10. 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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