Tuesday, March 17, 2009

Oregano Roasted Chicken and Lemon Potatoes

This is one of my favorite dishes, it's simple and flavorful and is reminds me of home. Growing up my mom made this often and every Greek household has their own version. The only deviation from my mom's approach is the addition of Herbs de Provence. The key to this a really good Greek oregano. While others covet souvenirs from the Acropolis or such, I always bring back oregano which I store in a pillow case. I have no idea why I store in a pillow case I just do.

Roasted Chicken and Lemon Potatoes
Serves 4
1 fresh roasting chicken 5-6 lbs.
Juice of 2 lemons
1/2 cup olive oil
2-3 tablespoons Greek oregano
1 tablespoon Herbs de Provence
1 tablespoon kosher salt
1 tablespoon black pepper
1 lb. russet or yukon gold potatoes
1 cup hot water or chicken stock

Pre-heat oven to 375. Wash and dry chicken. Combine lemon juice, olive oil, oregano and herbs de provence. Salt and pepper chicken place in large roasting, pour 3/4 of the lemon/oil mixture over chicken and place in oven uncovered for 1 hour. While chicken is roasting peel and quarter potatoes place in bowl with cold water. Drain and add the remaining lemon/olive oil mixutre, set aside. Remove chicken from the oven and add either the water or chicken stock, add potatoes and roast for an additional hour or until juices run clear. Let sit for at least 15 minutes prior to serving.


elly said...

This is one of my favorite meals of all time. We had it once a week growing up. I like the addition of the herbes de provence! I'll have to try that next time.

Peter M said...

Bravo Kanella, beautifully done and the herbs de Provence is a nice touch.

The patates almost outshine that "tsicken"!

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