If I had to choose a favorite cuisine besides Italian it would definitely be Greek. I love the savory spices and the constant infusion of lemon in the Greek dishes. One of my favorite dishes in Greek restaurants is roast chicken and potatoes. In this house, we are lemon lovers, and any recipe that uses lemons is usually a staple around here. We even tried to grow our own lemon tree but being the plant killers that we are well….. When I visit my friends on the West Coast and see bounties of citrus growing outside their windows I am highly envious and I start plucking them off the trees like a crazy woman it’s like Christmas morning for a chef to see all that beautiful citrus fruit just hanging there waiting to be plucked! This recipe is not only delicious but it’s a one-pan endeavor, add a salad (greek of course) or a vegetable and you have a perfect yet simple meal.
I start with 21/2 lbs chicken, a mixture of white and dark meat, bone-in skin on, in 1/2 C olive oil, 3 Tbs of lemon zest, 1/2 C lemon juice, 6 cloves garlic, 1 Tbs of oregano, 1 tsp thyme, 1/2 tsp paprika, and 1/4 tsp crushed red pepper. Let chicken marinate in the mixture for about 2 hours. In the meantime peel about 1 1/2 lbs potatoes, and slice into wedges. I like to use yellow potatoes for this dish. Pour chicken with marinade into a roasting pan, add the potatoes and toss to coat. Add salt and pepper. Cover tightly with foil and bake at 425 for 40 minutes. Uncover pan and spoon juices over chicken and potatoes, add lemon slices and about 1/2 C green & black olives, pitted. Bake for an additional 25 minutes. Garnish with fresh parsley and just because I’m a lemon freak, I add a hand full of lemon zest.
I like to grill some flatbread and serve with Tzatziki
Tzatziki Recipe:
- 2 cups grated cucumber (no need to peel or seed the cucumber first, grate on the large holes of your box grater)
- 1 ½ cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- 1/2 tsp salt
- Lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld.