Sooo delicious! We never tire of variations on a roast chicken dinner and the potatoes are the best bit here which doesn’t take away from the delicious chicken! This variation has been made multiple times in our kitchen which says something as we’re always trying something new.
You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.
Wine Suggestion: a rich white is the business with chicken, and Chardonnay is the usual go-to variety. For this dish, however, we’ve successfully opened oaked Godello from Spain, the Dominio de Tares Bierzo; and an oaked Alvarinho from Portugal, the Soalheiro Alvarinho Reserva. Both brought delicious nuances to the chicken and are really worth seeking out.
Greek lemon roast chicken with potatoes & oregano
- 2.2kg chicken
- 4 lemons
- bay leaves
- 2 large red onions, peeled and cut into wedges
- 1kg small waxy potatoes, halved
- 2 heads of garlic, cloves separated but not peeled
- dried oregano
Preheat the oven to 190C/375F/gas mark 5.
Season the outside and the cavity of the chicken. Put half a lemon and a few bay leaves inside and place in a very large roasting tin.
Drizzle some olive oil over the skin, squeeze over the other lemon half and roast for about 1 hour and 50 minutes.
Cut 2 of the lemons into wedges and put in a bowl with the onions, potatoes and garlic cloves. Add some olive oil, salt and pepper, ½ tbsp dried oregano and the juice of half a lemon. Toss everything together until well coated.
45 minutes before the roasting time is up, put the vegetables around the chicken, sprinkle another 2 tsps of oregano over the top and return to the oven.
(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)