Greek Lemon Chicken and Potatoes – Both Homers Would Love This

I don’t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet. I had a whole chicken to use, but I really like to do this with all leg/thigh sections, which can roast longer, and that means even more caramelized goodness. If you do use a whole chicken, you can remove the breast sections from the roasting pan before the thighs, and cook the dark meat longer, but I couldn’t be bothered, and the results were delicious.

The extra potato crusting is an optional step, as is turning the drippings into a quick sauce, but both only take a few minutes, and really elevate the dish. Like I said at the end of the clip, this is something I could easily make once a week, and the leftovers are extremely picnic friendly. I hope you give this a try soon. Enjoy! Ingredients for 4 Portions Greek Lemon Chicken and Potatoes: 1 whole chicken, about 4 pound, cut in sections, OR 4 pounds chicken thighs bone-in, skin-on 3 russet potatoes, cut in quarters 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 tsp dried rosemary 1 rounded tablespoon dried oregano pinch of cayenne 6 cloves of garlic, finely minced 1/2 cup fresh lemon juice 1/2 cup olive oil 2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting fresh chopped oregano to garnish Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.