My One Pot Greek Chicken is full of bright lemony flavors and super tender potatoes. All made in one pot with maximum flavor and minimum clean-up! Perfect for your weeknight meal!
Regardless how easy I make this whole cooking thing, sometimes after an entire day at work, 2 hours in traffic and several diaper changes, I am pooped (as are the diapers actually.) Nonetheless, I still have the desire to jump in the kitchen and make something that fills my house with delicious smells and our bellies with warm goodness.
Nothing fills up the house with delicious smells as a chicken roasting away in the oven. For many years I attempted perfecting the art of the Greek chicken. I used every method I learned in culinary school but none did the chicken justice.
A couple of years ago I had a Greek hairdresser, Chrissy. And as we were finishing up with my monthly coiffure, a smell of utter deliciousness permeated the air and sent me on a trail up the stairs and into the kitchen to discover the where and what abouts of this delicious smell. Chrissy’s mom was making her family dinner for the night and it just so happened to be Greek chicken. She of course let me eat her potatoes and a piece of chicken and I was hooked! Chrissy’s mom was gracious enough to tell me the secret of her recipe…and it was one of the first times of many that I learned that sometimes the best kept secrets to recipes is the concept of simplicity.
This dish satisfies the appetite and best of all is a breeze to clean up after.
As far as the chicken goes, I always use bone-in, because the flavor is THAT much better. I typically do only chicken thighs and drumsticks, but the chicken breasts end up tasting pretty darn good too. This time around I actually only used thighs and they were fantastic!
The key to this recipe is the broasting. Yes, BROASTING. It’s a combination of roasting and braising. And it is this combination that makes the chicken juicy and crispy and the potatoes filled with lemony, garlic goodness all the way through to the center. For me the potatoes sometimes steal the show over the chicken. They have a gorgeous yellow ring around them from the olive oil and lemon zest. And the flavor ain’t bad either.
Place in the oven at 450-degrees for 30 minutes so the chicken can get crispy and golden brown. Then drop the heat to 375 and pour in the chicken stock into the bottom of the pan, coming up to about halfway up the potatoes. Continue cooking for another 30-45 minutes, adding more chicken stock as necessary so the bottom of the pan does not burn.
Yup…this sure beats the neighborhood greasy Greek joint…
- 1 fryer chicken, cut up into pieces
- 2 whole lemons, zested and juiced
- 3 tablespoons of fresh oregano, chopped
- 5 cloves of garlic, sliced
- 2 tbsp olive oil
- 5 russet potaoes, peeled and cut into quarters
- 2 cups chicken stock
- ½ cup water
- salt and pepper to taste
- olive oil
- Place all the ingredients except the potatoes and the chicken stock into a ziplock bag and allow to marinade for 30 minutes or up to 24 hours.
- Place the potatoes and chicken pieces in the pan and cover them well with all the zest, lemon juice and oregano marinade. I also threw in the zested and juiced lemons in there. They make for a great presentation when they get caramelized in the oven
- I used a foil pan so that clean up was a breeze! You also want to make sure that the pan is big enough to give the potatoes room. They should not be crowded, or else they will not develop the right flavors.
- Preheat your oven to 450 degrees.
- Place chicken and potatoes in the oven for 30 minutes. This will allow a nice crust to form on the chicken and give the potatoes a chance to brown up.
- After the 30 minutes, turn down the temperature to 375 degrees and pour in the chicken stock and let it go nice and slow. You may need to rotate the potatoes once in awhile to make sure that they are browning up and softening up on all sides.
- The point of the chicken stock is to partially braise the potatoes. The stock should come up about half-way up the potatoes. You want them to have a golden color, but still be nice and soft in the middle. If some of the liquid has evaporated, feel free to add more stock or water.
- The chicken will be done when the juices run clear. The potatoes sometimes take longer than the chicken. I took my chicken out after about an hour, the potatoes still cooked for 20 more minutes, just until they could easily be broken with a fork.
***Originally posted Jan 20th 2014***