Aunt Toula's Lemon Chicken and Potatoes

Whether entertaining guests, or cooking for yourself, this is one of the most satisfying dishes to make. The oregano and lemon will work its magic leaving an appetizing aroma in your house. Not only is the dish easy to prepare, it was the first meal I ever made. 

Ingredients: 

-6 lb chicken

-5 large potatoes 

-3 large lemons

The mixture

-1 cup of chicken stock

-1/2 cup of extra virgin olive oil

-1/4 cup fresh lemon juice

-heaping tablespoon of oregano

-teaspoon of garlic powder

-teaspoon pepper

-teaspoon salt 

First in a large bowl big enough to fit the chicken, combine the chicken broth, oil and lemon. Stir in the oregano, garlic powder, and the salt and pepper. Mix well. Add in the peeled and sliced potatoes and cover well with mixture. If time allows, place the mixture in the fridge for an hour. This will help the spices stick to the potatoes. Scoop out the potatoes and place them into the tray you plan on roasting the chicken in. Then in the remaining mixture place your chicken and coat well. Make sure to get under the skin. Place a slice of lemon inside the chicken. Place the chicken in the center of the tray and arrange the potatoes around it. Place lemon slices or the leftover lemons that you squeezed out, in 2 corners of the tray. Pour the remaining liquid mixture over the potatoes. 

Bake chicken at 350 for 2-3 hours. Longer if you wish, depending on size of the bird. Constantly baste the chicken, you can even cook it breast side down for an hour and then rotate it back up for the remaining so it gets a nice color, helps with keeping the breast meat moist as well. You must turn the potatoes and keep them in the juice as much as you can so they cook through. 

Behind this dish: My Aunt Toula introduced me to this dish. When I was little I would run through her house screaming "Toooulaaaaa" elongating the "ooou" and rolling the "la"and run into her arms and she would scoop me up and hold me close to her, cheek to cheek.

Today, whenever we make this meal, we say "Toula's in our kitchen!" And everyone will know whats for dinner. 

The secret: The secret to this dish is not to season the potatoes or chicken, but to make a oil mixture to coat everything! Soak your potatoes in first, and then the chicken. Make sure to get under the skin and give it a good coating. Then pour the remaining mixture into the tray. 

Cooking tip: Sometimes if its a big chicken I'll cover it with foil so it doesn't get dry. Sometimes the potatoes cook fast, sometimes way too slow. If they are ready early take them out, and keep them in a bowl. You can add them back in later. If they aren't cooking, rotating the chicken and using foil can help keep the chicken moist while the potatoes catch up. The shape you cut the potatoes I have found also impact how well they cook. There are two types I use, wedges as shown below, and half moons. For the half moons, cut a potato lengthwise, and then each of those halves in half along its width. 

Smaller serving size when its just for me, a few legs and some potatoes. Quick and easy. The best. 

Transformation: 

Lately I cook it over orzo, a marquise shaped pasta. I add 3 sliced roma tomatoes and roast it all together. I cook the potatoes the same way, but on the side in a smaller try just for the potatoes.  But if its your first time making it, I urge you to make it original, so you can see what its all about! 

Sides: This usually is a filling meal, so I make a small side. Usually chickpeas or greek peas. Lately I have been making it with skordallia, a Greek dip. Those recipes can be found in the dip and sides posts.

Garnish: I usually garnish with slices of lemon.