Roasted Greek Lemon Chicken with Garlic, Onions, and Potatoes

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Although it's tempting to sprinkle the garlic on top of the chicken, it does tend to burn (see photo).  Instead, put it inside the chicken and over the potatoes.  BarbL.

Serves: 4-6

Ingredients:

1 whole roasting chicken, about 4 lbs, giblets and extra fat removed

½ cup Flying Olive Lemon, Garlic, Gremolata, a Single Varietal, or a Combination of Choice

1 large onion cut into 8 wedges

1-2 tsp ground black pepper

½ Tbsp salt plus more to taste

8 sprigs of fresh oregano, preferably Greek, or ½ Tbsp dried oregano leaves

1 pound fingerling potatoes or your choice of potatoes cut into 1½” chunks

1 lemon juiced to equal 1/4 cup

1 ½ Tbsp Flying Olive Oregano Balsamic Vinegar

½ whole garlic head, cloves peeled and minced (enough for ¼ cup-really!)

1 lemon sliced thinly

Directions:

Preheat the oven to 375 degrees F.

Wash the potatoes and pat dry. Place the potatoes and onion wedges in a large bowl and toss with 2-3 Tbsp Flying Olive Extra Virgin Olive Oil(s). Sprinkle with salt and pepper. Crush the leaves of several sprigs of oregano, or the dried oregano, and sprinkle over the potatoes. Lightly oil a roasting pan. Line a large roasting pan with aluminum foil. Toss the veggies and place them evenly in the bottom of the roasting pan.

Pat the chicken dry with paper towels. Place the chicken in the roasting pan. Rub the remaining Flying Olive EVOO(s) of Choice into the chicken. Mix the lemon juice and Oregano Balsamic together. Pour them on top of the chicken. Season the chicken and veggies well with salt and pepper. Sprinkle half the minced garlic over the potatoes and the remainder inside the chicken. (If you put the garlic on the outside of the chicken, it tends to burn). Place the lemon slices on the chicken and/or veggies in the roasting pan.

Bake for about 15-20 minutes per pound of chicken. Stir the potatoes and onion wedges halfway through cooking. When the chicken has reached 165 on an instant read thermometer, remove from the pan and let sit for 5-10 minutes. Keep the veggies warm until ready to serve.

Submitted by Barb L.