Greek Lemon Chicken with Roasted Potatoes
Tender, oven roasted chicken and potatoes, seasoned with fresh lemon and herbs. Aplá nóstima! (Simply delicious!)
Servings: 5
Ingredients
- 4-5 lbs. chicken thighs and/or chicken drumsticks
- 6-8 potatoes quartered
- 1/3 c. olive oil
- 1/2 c. lemon juice divided
- SPICE RUB :
- 3 1/2 T. garlic powder
- 3 T. dried oregano leaves
- 2 T. dried thyme leaves
- 2 tsp. salt
- 1 tsp. pepper
- Zest of 1 lemon
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, combine all of the spice rub ingredients.
- Rinse and pat dry the chicken thighs. Season both sides of the chicken thighs (legs) with rub and place in a large baking pan.
- Scrub the potatoes and quarter. Place in the bowl with the remaining rub. Pour in half of the lemon juice, toss to coat. Place the potatoes in between chicken thighs.
- Pour the remaining lemon juice over the chicken and potatoes, then drizzle with olive oil. Cover with aluminum foil and bake for 1 hour.
- Carefully drain the excess juices out of baking pan, into a small saucepan. Leave a little bit of juice at the bottom of the pan. Increase the oven temperature to 375 degrees. Roast uncovered, for another 30-35 minutes, to crisp up the chicken and potatoes.
- Meanwhile, keep the delicious pan juices warm on the stove until ready to serve.
- Remove the chicken and potatoes from the oven, let rest for 5-7 minutes. Plate the chicken and potatoes, then drizzle with juice. Serve with a garden salad and crusty French bread for dipping into the sauce!
Speak Your Mind