Greek Roasted Rosemary Chicken (with Potatoes and Kalamata Olives)
Recipe: #12821
June 20, 2014
Categories: Chicken, Potatoes, Greek, Sunday Dinner, Oven Roast Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Wine, Bone-in Pieces, Chicken Dinner, more
"Since the lemon rind is added I suggest you use un-waxed and organic, but tf you can’t find un-waxed lemons scrub them in warm water with a stiff brush to get the wax off. The cooking time will vary depending on the size of your chicken pieces and how closely packed in the pan the chicken and potatoes are. You can use all thighs which I use, or legs and thighs, or a whole cut up chicken. Check to see if the breasts are done about 10 minutes before the dark meat pieces. Plan ahead there is a 4 hour marinating time. Serve with a crusty loaf of bread and a side salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (729.2 g)
- Calories 970.2
- Total Fat - 67.5 g
- Saturated Fat - 14.4 g
- Cholesterol - 219 mg
- Sodium - 1140.7 mg
- Total Carbohydrate - 58.5 g
- Dietary Fiber - 11 g
- Sugars - 34.7 g
- Protein - 42.1 g
- Calcium - 152.3 mg
- Iron - 4.3 mg
- Vitamin C - 380.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Thinly peel rind from ONE lemon and chop fine, then juice the lemon plus the two more.
Step 2
Mix lemon juice, olive oil, rind, rosemary, oregano, garlic, salt and pepper
Step 3
Place chicken pieces and quartered potatoes in a roasting pan. Pour lemon mixture over chicken and potatoes turning to coat on all sides. Place in refrigerator and marinate for 4 hours (even an hour will be better than no time - NO MORE than 4 hours or the lemon will start to "cook" the chicken! toss a few times during refrigerator time)
Step 4
Preheat oven to 375 degrees F.
Step 5
Pour the wine over everything, then add olives; stir to combine. Sprinkle the top with more salt and pepper.
Step 6
Bake for 25 minutes. Remove pan from oven and turn potatoes. Baste with pan juices. Bake for additional 25-30 minutes (Small thighs and breasts will probably be done. For larger pieces, turn potatoes and chicken pieces. Baste with pan juices. Bake for another 20 minutes and remove from oven --- to brown chicken a bit more, place pan under broiler for about 3 minutes.
Step 7
TO SERVE* place chicken pieces and potatoes on a platter. With a metal spoon scrape up all the crispy bits from the bottom of the pan and pour all the juices and bits of garlic, lemon and spices over the chicken and potatoes.
Step 8
Serve with a crusty loaf of bread. Enjoy!
Tips
No special items needed.
0 Reviews
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