Greek Lemon Chicken
Claimed by Jeff Smith
Serves 4 · 2 of 6 items checked · 4 aisles
Produce
- Checked by Jeff Smith
- Checked by Jeff Smith
Recipe by Jeff Smith
Roast chicken with lemon, garlic, and oregano, cooked with potatoes that soak up the pan juices.
By Jeff Smith
Smith loved the cooking of the eastern Mediterranean, and this is his plain version of a Greek roast. The chicken sits on a bed of potatoes, the lemon and oregano do the seasoning, and the potatoes come out of the oven almost better than the bird.
The dish
2 of 6 items checked
Claimed by Jeff Smith
Serves 4 · 2 of 6 items checked · 4 aisles
Rub the chicken with olive oil, lemon juice, crushed garlic, oregano, salt, and pepper, and let it stand for an hour.
Cut the potatoes into wedges and spread them in a roasting pan with the remaining oil and lemon.
Set the chicken on top and roast at 400°F for about an hour and a quarter, turning the potatoes once or twice.
Let the chicken rest before carving and serve with the potatoes and the pan juices.
Adapted from The Frugal Gourmet.
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