A one-pan roast of chicken and potatoes bathed in lemon, garlic, and oregano until golden.
This traybake channels the classic Greek combination of roast chicken and lemon potatoes cooked together so the potatoes soak up the chicken drippings and lemon-garlic marinade. It's a Sunday dinner staple in Greek households, usually made in large batches for family gatherings. The potatoes are par-boiled briefly before roasting, a step that ensures they turn creamy inside and caramelized outside rather than staying starchy and hard, even with the shorter roasting time alongside the chicken.
Serves 4
Boil potato wedges in salted water for 6 minutes until just starting to soften, then drain.
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together.
In a large roasting pan, toss potatoes and chicken together with the marinade and chicken stock.
Arrange chicken skin-side up so it crisps while the potatoes braise below.
Roast at 200°C (400°F) for 45-50 minutes, basting once halfway through, until the chicken is golden and the potatoes are tender and caramelized.
Let rest 5 minutes before serving straight from the pan with the pan juices spooned over.
Par-boiling the potatoes first is essential — without it, they won't fully soften in the roasting time.
Use a large enough pan that everything sits in a single layer; overcrowding steams instead of roasts.
Baste with the pan juices halfway through so the potatoes stay flavorful and don't dry out on top.
Add chunks of onion and whole garlic cloves to roast alongside the chicken and potatoes.
Use bone-in chicken breasts instead, reducing the cooking time slightly.
Finish with crumbled feta and fresh oregano just before serving.
Refrigerate for up to 3 days; reheat in a 180°C oven to re-crisp the chicken skin and potatoes rather than using a microwave.
Lemon potatoes, or patates lemonates, are a beloved Greek side dish on their own, and combining them with roast chicken in one pan is a common practical adaptation in home kitchens for Sunday family meals.
Yes, without par-boiling the potatoes often stay firm in the center even after the full roasting time, since they're only in the oven as long as the chicken needs.
Yes, but check them earlier since breast meat cooks faster and can dry out if left in as long as thighs and drumsticks.
A simple horiatiki salad and warm pita bread round out the meal well.
Per serving (420g / 14.8 oz) · 4 servings total
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