Greek Lemon Chicken With Roasted Garlic and Potatoes
Total Steps
12
Ingredients
8
Tools Needed
5
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http://www.mycookinghut.com/2009/10/10/thai-style-mussels/Ingredients
- 3 1/2-4 pound chicken pieces with skin (thighs and legs preferred)
- 3 count medium lemons (juiced, save halves)
- 3 pound baby potatoes
- 1 tablespoon oregano
- 2-3 teaspoon salt
- 1/2 teaspoon pepper
- 2 count medium heads of garlic
- 1/2 cup olive oil
Instructions
Step 1
Clean and dry the chicken and potatoes, then place them in a large baking pan.
Step 2
Carefully cut the tops of the garlic heads to expose the cloves, then place them face up in the pan.
Step 3
Add the olive oil and the juice of 2 lemons to the pan, then rub the mixture over all the ingredients.
Step 4
Ensure there is a nice coating of oil on the bottom of the pan to prevent the chicken from sticking.
Step 5
Sprinkle oregano, salt, and pepper over the ingredients and coat everything in the pan.
Step 6
Add the remaining two lemon halves to the pan.
Step 7
Turn the chicken pieces so the skin is facing down on the bottom of the pan.
Step 8
Bake for 30 minutes.
Step 9
After 30 minutes, carefully remove the hot pan from the oven and gently turn over the chicken pieces so the skin is facing up to achieve a nice, crispy and flavorful skin.
Step 10
At the same time, turn over the potatoes.
Step 11
Place the pan back in the oven and continue baking for an additional 60 minutes, or until the chicken is cooked through.
Step 12
To serve, after the garlic heads have cooled, pop out each roasted clove with a knife and serve on top of the chicken, smashed into potatoes, or added to warm, crusty bread. The baked lemon halves can also be eaten. Enjoy.