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Monday, March 19, 2012

Lemon Greek Chicken with Potatoes


I love Greek food. Absolutely love it, minus lamb, which I don't eat for personal reasons.

I normally grab a Greek chicken dish when I head out to a Greek restaurant which is near us. Our son Jonathon is able to do some killer Greek Chicken wings, which closer to Summer, I will be posting for the Pub and Grub, and those are SHEER pleasure. Well, lo and behold, I was stumbling around Pinterest and came across this recipe for Lemon Greek Chicken with Potatoes and knew I had to try it!

So, here we go!:


4 pound chicken, cut into quarters
8potatoes, peeled and quartered
juice from 2-3 medium lemons (NOT CONCENTRATE)
1 teaspoons of salt
1 tablespoon of oregano
1/2 teaspoon of pepper
8 cloves of garlic, finely chopped or 4 teaspoons jarred garlic
1/2 cup of olive oil
1 cup of water


1) Preheat oven to 375°F
2) Rinse chicken and pat dry. Using cutters, cut chicken into quarters.
3) Peel the potatoes and quarter.
4) Salt and pepper the chicken and potatoes.

5) Transfer chicken to a roasting pan, add potatoes, on and around the chicken.
6) In a mixing bowl, mix oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan.

7)Add water and roast uncovered for 2 hours. If needed add up to 1/2 cup water.  Chicken will be 180 degrees when cooked thoroughly.

NOTE: 45 minutes into backing time, flip chicken. 1.5 hours into cooking time, flip chicken again.

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