Growing up, my parents would take my brother and me to our grandparents’ house for Sunday dinner. My grandfather would be standing outside — waiting — eager to greet us!? My grandmother always had some new cake ready while my grandfather had prepared some traditional greek dishes for dinner. One of my favorites was THIS lemon chicken. I loved that it was so lemony! When paired with “manestra” (a tomato-based orzo pasta) and a nice greek salad, this dish was Heaven on Earth. To soften and caramelize the potatoes, I added some lemon slices. Potatoes absorb all the flavors from the pan. I will definitely be adding them to my other roasted chicken recipes! What’s your favorite Sunday family dinner dish?? ????
Easy to make, super-lemony chicken with fresh oregano, garlic and potatoes.
- 1 whole roasting chicken
- 1/2 cup olive oil
- 1 garlic head peeled and minced
- 1 large onion Cut into eight wedges
- 2 tbsp ground pepper
- 1 tbsp salt plus more to taste
- 8 sprigs fresh oregano
- 1 pound fingerling potatoes
- 4 lemons juiced
- 1 lemon sliced thinly
Preheat oven to 380F
Wash the potatoes and pat dry. Place in a large bowl along with onion slices and toss with several tablespoons of olive oil. Sprinkle liberally with salt and pepper. Crush the leaves of several sprigs of oregano and sprinkle over potatoes. Toss and place in roasting pan.
Pat the chicken dry with a paper towel and place in roasting pan. Rub with olive oil, pour lemon juice on top and season with salt and pepper. Sprinkle garlic over chicken and potatoes. Place lemon slices on chicken in in rosting pan with potatoes.
Bake at 380F for about 15-20 minutes per pound of chicken. Move potaotes and onion around in the pan halfway through baking.
I love serving this dish with a spicey tomato orzo and a traditional greek salad.
Lemons, onion, garlic and fresh oregano complement the chicken in this traditional greek dish.
I’m not sure there can ever be enough lemons in my kitchen!
My grandfather would make this dish with large poatores that were skinned and quartered but I love how creamy these fingerling potatoes are when baked.
The lemon slices mixed in with the potatoes and onion absorb all the chicken’s flavors and looese their bitterness when cooked. Totally delicious!
The aftermath! My only regret was not zesting those lemons before juicing. So many uses from lemon zest…
Lovely! I paired this with my FAVORITE lemony tomato orzo. Putting that recipe on the to do list.
Hope you enjoy!