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Greek Roasted Rosemary Chicken (with Potatoes and Kalamata Olives)

Here's how you make Greek Roasted Rosemary Chicken (with Potatoes and Kalamata Olives)
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  • Servings: 4
  • Prep: 20m
  • Cook: 50-60m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 3 large whole lemons (use un-waxed and organic)
  • 1/2 cup olive oil (do not reduce!)
  • 2 tablespoons fresh rosemary, chopped (DO NOT use dry!)
  • 1 tablespoon dried oregano (rubbed)
  • 1 1/2 teaspoons salt
  • Fresh ground pepper (as much as you want)
  • 8 garlic cloves(chopped or pressed, do not mince finely)
  • 6 to 8 chicken thighs (bone-in and with skin - 6 large or or 8 smaller)
  • 6 to 8 small Yukon gold (or other small potatoes scrubbed and halved if small, quartered if medium or large)
  • 1/3 cup dry white wine
  • 1/3 cup kalamata olives (pitted)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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