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Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato sto Fourno)

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Juicy and delicious traditional Greek lemony chicken with lemony  potatoes.

Ingredients

Units Scale

the potatoes

  • 5 potatoes, suitable for roasting
  • 3 tbsp extra virgin olive oil
  • Juice of 2 lemons
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp rosemary (optional)
  • Salt and pepper to taste
  • 1/2 cup hot water or stock
the chicken
  • 1 whole chicken (about 1.5 kg), cut into pieces
  • 3 tbsp extra virgin olive oil
  • Juice of 2 lemons
  • 1 tsp Dijon mustard
  • 1 tsp oregano
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Prepare the potatoes. Cut the potatoes in a large pot, cover with water, and boil for 5 minutes.
  3. Drain and cut into wedges.
  4. Transfer to a baking pan and add all remaining ingredients.
  5. Mix well and add enough hot water to cover about ¾ of the potatoes.
  6. Prepare the chicken. Put the chicken in a bowl and add all the ingredients.
  7. Rub well so everything is evenly coated.
  8. Place the chicken on top of the potatoes, skin side down.
  9. Roast for about 40 minutes.
  10. Turn both the chicken and potatoes.
  11. Roast for another 30 minutes, until golden and cooked through.
  12. Make sure the potatoes are tender and the chicken stays juicy.

Find it online: https://cookinathensrecipes.com/lemony-chicken-potatoes/