GREEK LEMON CHICKEN WITH POTATOES

This baked Greek chicken and potatoes recipe has become a family favorite! The key to its deliciousness is the lemon-garlic sauce, which also serves as a marinade. While marinating the chicken for a couple of hours can enhance the flavors, it’s not necessary to do so. Even if you decide to cook the chicken right away, the blend of flavors will undoubtedly delight your taste buds.

Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make.

Ingredients

A whole chicken

5 – 7 potatoes, cut into wedges

3 carrots , cut into slices (optional)

1/2 cup olive oil

1 clove garlic, minced

1 tsp salt

1 tbsp oregano

1/2 tsp rosemary (optional)

½ tsp pepper

juice of 1 large lemon

1 tsp mustard

Directions

In a mixing bowl whisk the olive oil, mustard, garlic and the lemon juice. Set aside.

Place chicken, potatoes and carrots into a deep roasting pan. Place the squeezed lemon halves in the chicken’s body cavity.

Rub salt, oregano and rosemary over the chicken and top with some fresh ground pepper.

Pour the Olive Oil mixture over chicken, potatoes and carrots.

Add 1 cup of water into pan, and place it, covered, in a preheated oven for 1 hour and 15 min. Bake at 200C.

Continue cooking, uncovered, for 20 more minutes, until chicken and veggies are crispy and golden.

Serve Kotopoulo with Feta cheese, Greek Salad or Tzatziki.