- Yield: 5-6 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Lemon Greek Chicken
If you are looking for a simple, healthy every week kind of dish, THIS IS IT!!! Credit for this find goes to "Uncle Adam" who made it for us on our mountain trip last weekend. It has the simplest of ingredients but the boldest flavors. I highly recommend using chicken thighs in this dish, because they add that beautiful buttery texture you want in a roast chicken dish. It will literally melt in your mouth. You can also choose to spoon the leftover drippings right over the meat or add some plain Greek yogurt into the mix. I personally recommend the Greek yogurt version that gives that sauce an incredible tanginess. Enjoy!
You can find the original recipe at foodwishes.blogspot.com
- Preheat oven to 425 degrees.
- Begin by marinating the chicken in the salt, pepper, rosemary, oregano, cayenne, garlic lemon juice and olive oil. You can let this marinate for a couple of hours in the fridge or you can cook it immediately.
- Once it is done marinating, you can cut the potatoes into fourths and add them to the chicken mixture. Mix all of this together (preferably with your hands so that it can get all over every inch of the chicken and potatoes).
- Add chicken and potato mixture to a roasting pan and add about 1/2 of chicken broth to the bottom of the pan to make sure that nothing on the bottom scorches. This also turns into a beautiful sauce!
- Cook in oven for about 45 minutes or until the chicken is cooked through.
- Remove the chicken from the pan and set aside (you can cover it to keep it warm).
- Roast the potatoes under the broiler (set on high) until they start to turn brown and crisp.
- To make the sauce, add the rest of the chicken broth to the pan to deglaze it. You can strain it now if you want to, but it is not necessary. You can also add the Greek yogurt now if you want.
- Serve chicken with potatoes and top with the sauce of your choice.