Greek Lemon Chicken and Potatoes

Lemon chicken with potatoes, known in Greece as kotopoulo lemonato me patates, is the Sunday roast of many Greek homes. It is also a very good weeknight dinner for families, because almost all the work happens in the oven. You mix a simple marinade, toss everything into one pan and let the heat do the rest.

The flavors are bright but gentle. Lemon gives the chicken a fresh, tangy edge, garlic and oregano add the familiar Mediterranean aroma, and plenty of olive oil keeps the meat juicy. Children who are wary of strong spices usually do well with this dish, since nothing in it is hot.

Why the potatoes taste so good

The best part of the pan, for many people, is the potatoes. They roast in the chicken fat, olive oil and lemon juice, so the outsides turn golden and slightly crisp while the insides become soft and almost creamy. A little stock in the pan stops them from drying out and turns the juices into a light sauce.

Waxy or all-purpose potatoes such as Yukon Gold hold their shape better than floury baking potatoes, which tend to fall apart in the liquid. Cut the wedges thick, about an inch across, so they cook in the same time as the chicken. If some pieces are much smaller than others, they will burn before the rest are ready.

Choosing the chicken

Bone-in, skin-on thighs and drumsticks are the best choice. They stay juicy through the long roasting time and the skin crisps up in the oven. Chicken breasts dry out quickly in this recipe, so if you prefer white meat, use bone-in breasts cut in half and check them about 15 minutes earlier. Poultry is safe to eat at 165°F (74°C), but dark meat tastes better and is more tender when it reaches about 175°F (80°C), which is why the recipe asks for the higher figure.

If you have time, you can mix the marinade in the morning, coat the chicken and leave it covered in the fridge until dinner. Take the pan out about 20 minutes before roasting so the chicken is not ice cold when it goes in the oven.

The recipe

• Prep 15 min
• Cook 1 hour
• Makes 5 to 6 servings

IngredientsTap to check off

• 3 1/2 lb bone-in chicken thighs and drumsticks
• 2 lb Yukon Gold or other waxy potatoes, cut into thick wedges
• 1/3 cup olive oil
• Zest and juice of 2 lemons (about 1/3 cup juice)
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken stock or water
• Lemon wedges and chopped parsley, to serve

MethodTap a step when it is done

1. 1Step 1: Heat the oven to 425°F (220°C). Put the potato wedges in a large roasting pan and the chicken on top or alongside, skin side up.
2. 2Step 2: Whisk the olive oil, lemon zest and juice, garlic, oregano, salt and pepper in a bowl. Pour it over the chicken and potatoes and turn everything with your hands until well coated.
3. 3Step 3: Pour the stock around the edge of the pan, not over the chicken skin. Roast for 20 minutes.
4. 4Step 4: Lower the heat to 400°F (200°C). Turn the potatoes and spoon the pan juices over the chicken. Roast for another 35 to 40 minutes, until the skin is golden, the potatoes are tender and the chicken reaches 175°F (80°C) in the thickest part.
5. 5Step 5: Rest the pan for 10 minutes. Spoon the lemony juices over everything and serve with parsley and lemon wedges.

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Serving it to children

Remove the skin and bones for younger children and cut the chicken into small pieces. The potatoes can be mashed lightly into the sauce, which many toddlers enjoy. A simple Greek-style salad of cucumber, tomato and a little feta goes well on the side, and a spoonful of plain yogurt is a nice cooling extra for anyone who finds the lemon too sharp.

If your family is sensitive to sour flavors, start with the juice of one lemon and add the second at the table. You can always squeeze more over the top, but you cannot take it out of the pan.

Leftovers

Leftover chicken and potatoes keep for up to three days in the refrigerator in a covered container. Reheat them in a 350°F (175°C) oven until hot all the way through, or shred the chicken and fold it into warm pita bread with yogurt and cucumber for a quick lunch the next day. The pan juices also make an excellent base for a quick soup with rice or small pasta.