600366 the Best Greek Chicken in the World
Submitted by angelsplace60
Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minStart by baking russet potatoes until tender, then slice them thick and arrange around three whole chickens in a big roasting pan.
Drench everything in olive oil, fresh lemon juice, generous oregano, salt, and pepper.
Tuck butter and a squeezed lemon wedge inside each bird, then roast at 325 degrees, basting with those golden pan juices until the skin turns crackling-brown.
Serve with crusty Greek bread to soak up every lemony, oregano-scented drop from the pan.
Chef Tips
- Bake potatoes first at higher heat (375 degrees) so they’re tender before roasting with chickens
- Baste frequently during roasting to keep chicken moist and build flavor in the pan drippings
- Legs should lift easily from the joint when chickens are fully cooked and skin is crispy
Ingredients
Directions
Place scrubbed potatoes with skins in oven at 375℉ (190℃).
Bake for 45 minutes or until done. After potatoes are baked, slice them 1½ inches thick.
Place sliced potatoes around freshly cleaned chickens in a large baking pan.
Sprinkle chickens and potatoes with olive oil, salt and pepper, fresh oregano, and lemon juice.
Place chunks of butter inside chickens and onto potatoes.
Also place a lemon wedge freshly squeezed inside each chicken.
Place inside oven at 325℉ (160℃).
Baste chicken and potatoes with juices from the pan for added moisture.
Chickens will be done when skins are crispy brown and legs lift easily from the joint.
Serve the meal with fresh Greek bread, slightly toasted, to dip into the juices.
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