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Kittencal's Greek Chicken & Potatoes

Here's how you make Kittencal's Greek Chicken & Potatoes
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  • Servings: 4
  • Prep: 25m
  • Cook: 75m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 medium yellow onions (very thinly sliced)
  • 1 whole (4 pound) chicken (cut-up, or can use chicken thighs or bone-in breasts, whatever you like but leave the skin on!)
  • 6 medium potatoes (russet potatoes, peeled and sliced in half, if very small then leave whole)
  • Salt and fresh ground black pepper (to taste, I like seasoned salt so that's what I use)
  • 2 large lemons (sliced in half - DO not throw away the yellow skin, it will go into the pan)
  • Olive oil (about 1/2 cup)
  • 3 tablespoons dried oregano (preferably Greek oregano, rubbed between fingers to release the flavors)
  • 1 large whole garlic bulb (separated into cloves and skins removed or can use two heads!)
  • 2 cups chicken broth (if you want lots of pan juices then use another 1/2 cup, you may or may not need more to add to the pan while cooking)
  • Olive oil (you will need about 3/4 to 1 cup)
  • Salt & fresh ground pepper (lots of pepper!)
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: Preheat oven to 375 degrees F (set oven rack to bottom position).

  • Step 2: Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: Drizzle the broth all over in the pan but do NOT drizzle on top of the chicken or potatoes).

  • Step 6: 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.

  • Step 7: Serve the chicken with pan juices.

We hope you enjoy this recipe!

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