Greek Baked Lemon Chicken with Potatoes.
The delicious flavours of lemon, oregano, and garlic are famous in Greek cuisine. They can be paired with any protein as a marinade and create the most delicious sauce for dipping fresh bread at the end of your meal. It’s a mid week recipe the family will keep asking for. And it only takes 20 minutes to prepare! Kali orexi!
Ingredients
- 1 whole chicken cut into 6 or 8eighths. Alternatively you can use combination of chicken cuts that you prefer.
- 5 potatoes - cut into chunks
- 3 sweet potatoes - cut into chunks
- 1 onion - sliced
Marinade:
- 4 cloves garlic - minced
- Juice of 3-4 lemons
- 3/4 cup extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp vegetable stock powder or paste optional
- Salt and pepper to taste
- 3/4 cup water
Instructions
- Preheat oven to 180°C fan forced.
- Arrange chicken, potatoes and sweet potatoes in a large tray. Scatter sliced onions over three top.
- Combine all marinade ingredients into a pouring jar or bowl. Whisk to combine and pour evenly over the chicken and vegetables. Lightly drizzle with more extra virgin olive oil over the top, and lightly sprinkle with extra salt and oregano over the top.
- Cover with baking paper and aluminium tight. Bake for approximately 1 1/2 hours. Uncover, use a spoon to baste the juices over anll the ingredients and continue bake until the chicken and potatoes are golden in colour.