Oct 1, 2015

Greek Lemon Chicken with Potatoes Recipe



 I simply love baking or roasting chicken. It is not only easy to make but taste so moist and delicious without frying...This chicken is my recent discovery and i am loving it to the core..The marination is quite basic one. And it makes it so moist and flavourful..



You know what i love more than the chicken is the potatoes. It taste so delicious and for all those vegetarians, you can simply leave the chicken out and make roast potatoes just like this..


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Baking Time : 45 mins to 1 hour
Serves : 4
Recipe Source: Food Wishes

Ingredients:

1 Whole Chicken - Cut into 10 pieces with Skins
Potatoes - 500 grams peeled and cut into big chunks
Water - 1/2 cup

For Marinate:
Garlic - 10 fat cloves chopped finely
Salt to taste
Pepper - 2 tsp
Chilli Powder - 2 tsp
Dried Oregano - 1.5 tblspn
Dried Rosemary - 1 tblspn
Lemon Juice - 1/4 cup
Olive Oil or Normal Oil - 1/4 cup

Method:

Take chicken in a bowl, add all the marinate ingredients and mix well. Cover and leave it to marinate for atleast 2 hours. You can leave it to marinate overnight.

Preheat oven to 220 degree C.

Now take a baking tray. Arrange the chicken skin side up, now place potatoes between them.Spoon the marinate over the chicken and potatoes. 

Pour in half cup of water in. Pop it in oven and bake for a total of 45 mins

Take take tray every 15 mins, spoon the juice over the chicken and pop it back in the oven and cook..Always cook skin side up.

Once it is cooked, take the tray out and remove the chicken in a plate, 

Now set the oven to 250 Degree C on grill mode, now pop the potatoes back under grill and let it grill for 8 to 10 mins till it gets nice colour.

Remove it and place the potatoes along with chicken, spoon the pan sauces over the chicken and serve.

CHECK OUT THIS QUICK VIDEO:



Pictorial:
Take all your ingredients


I have a whole chicken cut into 10 pieces, with skins on, 
it is very very important


Take it in a bowl


add in salt, chilli powder and pepper


add in lots of garlic


add in lemon juice


now add in oregano


and rosemary


add in olive oil 


toss well and leave to marinate overnight or 
minimum 2hours


Now take your potatoes


peel the skin off


Cut it in big chunks


take a baking tray


Arrange the chicken skin side up


place potatoes along with it


i made two trays


spoon the remaining marinate over potatoes and chicken


add in some water in


Now time to bake


This is how it looks after 15 mins..


Remove it spoon the juice over the potatoes and chicken..
Put it in oven for another 15 mins..The skin side should be facing up always


This is after 15 mins


Spoon the juice back over the chicken and potatoes 


and pop it into the oven


This is how it looks after a total of 45 mins..
The skins will be crispy and the chicken will be juicy


Remove chicken in a plate


Now you see the potatoes needs a bit colour..
so pop it under grill in the oven for 5 to 8 mins
 till nicely coloured


Now it is done


Look at those potatoes


Place it with the chicken


Take the pan juices


Spoon it over the chicken


Serve


Enjoy Hot

6 comments:

  1. It seems we are both equally passionate about potatoes. And yes like you say these types of roasted potatoes are my favourite too. Simply love the infused flavour and that skin which forms when roasted- Yummy!! when I saw the picture all those non- vegetarian days came rushing back (I've stopped eating meat for the last3-4 years) but I immediately thought "well I can still do the potatoes!!". Wonderful recipes from you Aarthi. I have been checking your website on a daily basis since 2010 I think. You never disappoint!!

    ReplyDelete
  2. Can I use chicken without skin? And also I have mixed herbs not separate. Can I use that?

    ReplyDelete
  3. @Tulikayes u can make it with chicken without skin and use mixed herbs as well

    ReplyDelete
  4. Delicious! This is the taste I've been craving for years since my mom made a similar dish from a recipe she got by word of mouth from our Greek friend/neighbor. I think she used some butter as well as the olive oil, and less water. But that's dependent on the size of the chicken and the size of the pan. We also used to bake thick russet potato slices under the chicken pieces, really yummy too.

    Thank you!!

    ReplyDelete
  5. Ahh..m making this tmrw..Yumm..Thanks a lot for sharing.

    ReplyDelete
  6. This is incredibly tempting! We buy skinless, boneless breasts - could I use that?

    I am a kid in a candy store on your website!!

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

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