Roasted Greek Chicken And Potatoes In Lemon-Oregano Vinaigrette Recipe Recipe

Name: Roasted Greek Chicken And Potatoes In Lemon-Oregano Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh lemon juice (from 3 to 4 lemons); 2 teaspoons lemon zest; 4 tablespoons olive oil; 4 large cloves garlic, minced (about 2 tablespoons); 1 tablespoon chopped fresh oregano leaves; 1 teaspoon all-purpose Greek seasoning (see note); 1/2 teaspoon fresh thyme leaves; Kosher salt and freshly ground black pepper; 8 medium red potatoes, peeled and quartered; 1 whole chicken, about 3 to 4 pounds

Servings: persons

1/2 cup fresh lemon juice (from 3 to 4 lemons)
2 teaspoons lemon zest
4 tablespoons olive oil
4 large cloves garlic, minced (about 2 tablespoons)
1 tablespoon chopped fresh oregano leaves
1 teaspoon all-purpose Greek seasoning (see note)
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
8 medium red potatoes, peeled and quartered
1 whole chicken, about 3 to 4 pounds

1
Adjust oven rack to lower-middle position and preheat oven to 375u00b0F. Whisk together lemon juice, lemon zest, olive oil, garlic, oregano, Greek seasoning, thyme, 3/4 teaspoon salt and 1 1/4 teaspoons black pepper in a medium bowl.
2
Toss potatoes with 3 tablespoons vinaigrette and place in a large roasting pan in the oven. Set aside remaining vinaigrette for later use.
3
Meanwhile, season chicken with 1/2 teaspoon salt. Drizzle generously with a few tablespoons of vinaigrette, massaging onto skin until evenly coated.
4
After 20 minutes have passed, push potatoes to the side of the roasting pan and place chicken in the center of the pan, breast-side down. Bake for 40 minutes, basting with pan juices half way through. Flip chicken over so the breast-side is facing up. Raise the oven temperature to 400u00b0F. Continue cooking, basting with pan juices every 20 minutes or so, until chicken breast registers 155u00b0F at its thickest part on an instant read thermometer, about 30 to 40 minutes longer. Remove from the oven and let rest for 10 minutes before carving. Serve with potatoes and additional vinaigrette.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup fresh lemon juice (from 3 to 4 lemons), 2 teaspoons lemon zest, 4 tablespoons olive oil, 4 large cloves garlic, minced (about 2 tablespoons), and more.

Yes, Roasted Greek Chicken And Potatoes In Lemon-Oregano Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Greek Chicken And Potatoes In Lemon-Oregano Vinaigrette Recipe

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