Kittencal's Greek Chicken & Potatoes
September 15, 2011
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Greek, Mediterranean, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Oven Roast, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Whole Chicken, Bone-in Pieces, Kosher Meat more
"This is my own recipe I have been making for years, it's not for anyone with a plain palette it’s a full flavored Greek dish that is one of my favorites I make often. It's basically a dump-in-the-pan dish, extremely easy and huge on flavor! The chicken and potatoes are really only a guideline go ahead and use as many chicken pieces and potatoes as you want without over crowding. You can cook this in a small roaster with a cover, but the chicken and potatoes will not brown, you can always place under the broiler to brown if you like. Do not even bother making this with regular cooking oil, it will not have the same flavor, use a good quality olive oil only and do be scimpy with the oil, for the full Greek flavor this requires a fair amount. Serve this with a crusty loaf of bread to dip into the pan juices. My photo shows before cooking."
- Serving Size: 1 (1056.1 g)
- Calories 712.1
- Total Fat - 10.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 1088.6 mg
- Sodium - 834.2 mg
- Total Carbohydrate - 67.4 g
- Dietary Fiber - 12.7 g
- Sugars - 9.1 g
- Protein - 88.2 g
- Calcium - 163.8 mg
- Iron - 14.8 mg
- Vitamin C - 107.3 mg
- Thiamin - 0.4 mg
Preheat oven to 375 degrees F (set oven rack to bottom position).
Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
Sprinkle the sliced onions in the pan. Then over the onions, place the chicken pieces skin-side facing down, the potatoes and whole garlic cloves, then drizzle olive oil over the top of chicken and potatoes, then season well with salt and pepper. Turn the chicken to face skin-side facing up, and repeat with salt, pepper and oil.
Squeeze the juice from the lemon halves all over everything, then nuzzle the yellow skins in between the potatoes and chicken, then drizzle more olive oil over everything.
Drizzle the broth all over in the pan but do NOT drizzle on top of the chicken or potatoes).
Roast uncovered for about 1 1/4 to 1 1/2 hours or until the chicken is tender and cooked through. Check about halfway through cooking, if you see the broth has cooked down to almost nothing then drizzle about 1/2 cup more into the sides of the pan, also about halfway through cooking time, you may want to baste with pan juices.
Serve the chicken with pan juices.
Tips & Variations
No special items needed.