Greek-Style Roasted Chicken with Potatoes
Roast chicken is a universal comfort food. This is a lemony Greek version with roasted potatoes.
Serves: 4Hands-on: 25 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 4–6 Yukon Gold potatoes, peeled and cut into wedges
- ½ cup plus 2 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. Dijon mustard
- 2½ tsp. salt, divided
- 1 tsp. pepper, divided
- 1 tsp. dried oregano
- 3 Tbsp. fresh lemon juice, divided
- ½ cup hot water
- 1 whole chicken (3 lbs.), rinsed and dried
- 3 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme plus ½ tsp. dried thyme
- 3 sprigs fresh parsley
- ½ large lemon, quartered
- ½ tsp. dried oregano
- Preheat the oven to 375°F. Put the potatoes, ½ cup of oil, mustard, 1 teaspoon of salt, ½ teaspoon of pepper, oregano, 2 tablespoons of lemon juice, and hot water in a roasting pan. Toss the ingredients together to coat the potatoes. Reserve.
- Into the chicken cavity, put the garlic, thyme sprigs, parsley, and lemon. Combine the remaining oil and lemon juice, and rub the mixture all over the surface of the chicken. Season the chicken with the remaining salt and pepper and then sprinkle with the dried thyme and oregano.
- Place the chicken on the potatoes in the roasting pan. Roast on the middle rack for 90 minutes or until the internal temperature of the chicken reaches 180°F. Let the chicken rest for 15 minutes before serving.
- Serve warm with the roasted potatoes.