Greek Lemon Chicken with Potatoes

80 mins
Serves 4
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Directions

  1. 1Peel and cut the potatoes into quarters.
  2. 2Peel and cut the potatoes into quarters.
  3. 3Peel and cut the potatoes into quarters.
  4. 4Wash the potatoes.
  5. 5Wash the potatoes.
  6. 6Wash the potatoes.
  7. 7Cut the lemons into slices.
  8. 8Cut the lemons into slices.
  9. 9Cut the lemons into slices.
  10. 10Juice the lemons.
  11. 11Juice the lemons.
  12. 12Juice the lemons.
  13. 13Chop the garlic cloves.
  14. 14Chop the garlic cloves.
  15. 15Chop the garlic cloves.
  16. 16Mix olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper in a jar.
  17. 17Mix olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper in a jar.
  18. 18Mix olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper in a jar.
  19. 19Place potatoes in a baking pan and season with salt and pepper.
  20. 20Place potatoes in a baking pan and season with salt and pepper.
  21. 21Place potatoes in a baking pan and season with salt and pepper.
  22. 22Add the chicken pieces on top of the potatoes.
  23. 23Add the chicken pieces on top of the potatoes.
  24. 24Add the chicken pieces on top of the potatoes.
  25. 25Pour the sauce over the chicken and potatoes, add water from the jar and pour the remaining sauce along the side of the pan.
  26. 26Pour the sauce over the chicken and potatoes, add water from the jar and pour the remaining sauce along the side of the pan.
  27. 27Pour the sauce over the chicken and potatoes, add water from the jar and pour the remaining sauce along the side of the pan.
  28. 28Sprinkle the chicken with black pepper.
  29. 29Sprinkle the chicken with black pepper.
  30. 30Sprinkle the chicken with black pepper.
  31. 31Cover the pan and bake at 380 Fahrenheit (180 Celsius) for 1 hour and 20 minutes. Remove the cover and bake for an additional 40-45 minutes.
  32. 32Cover the pan and bake at 380 Fahrenheit (180 Celsius) for 1 hour and 20 minutes. Remove the cover and bake for an additional 40-45 minutes.
  33. 33Cover the pan and bake at 380 Fahrenheit (180 Celsius) for 1 hour and 20 minutes. Remove the cover and bake for an additional 40-45 minutes.
  34. 34Baste the chicken 3-4 times with pan juices during baking.
  35. 35Baste the chicken 3-4 times with pan juices during baking.
  36. 36Baste the chicken 3-4 times with pan juices during baking.
  37. 37Garnish with lemon slices and oregano.
  38. 38Garnish with lemon slices and oregano.
  39. 39Garnish with lemon slices and oregano.

Ingredients

  • 1 whole chicken
  • 1 whole chicken
  • 1 whole chicken
  • 2 pounds potatoes
  • 2 pounds potatoes
  • 2 pounds potatoes
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 2.5 lemons
  • 2.5 lemons
  • 2.5 lemons
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper

Equipment

baking panovenknifelemon juicerjarbowl