One Pan Greek Baked Lemon Chicken with Potatoes
- Replies 7
Greek baked lemon chicken with potatoes. What makes it Greek ? It's the lemon , Greeks add lemon to everything .
This is a great weekday meal the whole family will enjoy and it only takes 20 minutes to prepare, leaving your oven to do all the work for you
Recipe by Mary's Kouzina
INGREDIENTS
1 whole chicken cut into 6 or 8 pieces (alternatively you can use combination of chicken cuts that you prefer)
5 potatoes - cut into chunks
3 sweet potatoes - cut into chunks
1 onion - sliced
Marinade:
4 cloves garlic - minced
Juice of 3-4 lemons
3/4 cup extra virgin olive oil
1 tbsp dried oregano
1 tsp vegetable stock powder or cube (optional)
Salt and pepper to taste
3/4 cup water
METHOD
1. Preheat oven to 180°C fan forced.
Arrange chicken, potatoes and sweet potatoes in a large tray/ baking dish. Scatter sliced onions over three top.
2. Combine all marinade ingredients into a pouring jar or bowl. Whisk to combine and pour evenly over the chicken and vegetables. Lightly drizzle with more extra virgin olive oil over the top, and lightly sprinkle with extra salt and oregano over the top.
3. Cover with baking paper and aluminium tight. Bake for approximately 1 1/2 hours. Uncover, use a spoon to baste the juices over all the ingredients and continue to bake uncovered until the chicken and potatoes are golden in colour.
This is a great weekday meal the whole family will enjoy and it only takes 20 minutes to prepare, leaving your oven to do all the work for you
Recipe by Mary's Kouzina
INGREDIENTS
1 whole chicken cut into 6 or 8 pieces (alternatively you can use combination of chicken cuts that you prefer)
5 potatoes - cut into chunks
3 sweet potatoes - cut into chunks
1 onion - sliced
Marinade:
4 cloves garlic - minced
Juice of 3-4 lemons
3/4 cup extra virgin olive oil
1 tbsp dried oregano
1 tsp vegetable stock powder or cube (optional)
Salt and pepper to taste
3/4 cup water
METHOD
1. Preheat oven to 180°C fan forced.
Arrange chicken, potatoes and sweet potatoes in a large tray/ baking dish. Scatter sliced onions over three top.
2. Combine all marinade ingredients into a pouring jar or bowl. Whisk to combine and pour evenly over the chicken and vegetables. Lightly drizzle with more extra virgin olive oil over the top, and lightly sprinkle with extra salt and oregano over the top.
3. Cover with baking paper and aluminium tight. Bake for approximately 1 1/2 hours. Uncover, use a spoon to baste the juices over all the ingredients and continue to bake uncovered until the chicken and potatoes are golden in colour.
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