Few dishes are more comforting than traditional Greek roast chicken with lemon potatoes. The chicken becomes tender and juicy while the potatoes slowly absorb the olive oil, citrus, garlic and oregano, creating the rich flavour that makes this family favourite so memorable.
Ingredients
- 1 whole chicken (approximately 2kg)
- ¾ cup extra virgin olive oil
- 2 cups water
- 4 cloves garlic, finely chopped
- Juice of 2 lemons
- Juice of 1 orange
- 3 tablespoons mustard
- 10 potatoes, peeled and cut into wedges
- 2 tablespoons dried Greek oregano
- Salt and freshly ground black pepper
Method
- Preheat your oven to 180°C.
- Pat the chicken dry and place it in a large roasting dish.
- Arrange the potato wedges around the chicken and scatter over the chopped garlic.
- Season generously with salt, pepper and oregano.
- In a bowl, whisk together the olive oil, lemon juice, orange juice, mustard and water. Pour the mixture evenly over the chicken and potatoes.
- Cover the roasting dish with a lid or foil and bake for 1 hour.
- Remove the cover, gently stir the potatoes and continue roasting for a further 40 minutes, or until the potatoes are golden and tender and the chicken is beautifully browned.
- Remove from the oven and allow the chicken to rest for 15 minutes before serving.