Wednesday, April 22, 2015

Greek Lemon Chicken and Potatoes – Both Homers Would Love This

I don’t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet.

I had a whole chicken to use, but I really like to do this with all leg/thigh sections, which can roast longer, and that means even more caramelized goodness. If you do use a whole chicken, you can remove the breast sections from the roasting pan before the thighs, and cook the dark meat longer, but I couldn’t be bothered, and the results were delicious.

The extra potato crusting is an optional step, as is turning the drippings into a quick sauce, but both only take a few minutes, and really elevate the dish. Like I said at the end of the clip, this is something I could easily make once a week, and the leftovers are extremely picnic friendly. I hope you give this a try soon. Enjoy!


Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:
1 whole chicken, about 4 pound, cut in sections,
OR 4 pounds chicken thighs bone-in, skin-on
3 russet potatoes, cut in quarters
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tsp dried rosemary
1 rounded tablespoon dried oregano
pinch of cayenne
6 cloves of garlic, finely minced
1/2 cup fresh lemon juice
1/2 cup olive oil
2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting
fresh chopped oregano to garnish
Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.

66 comments:

Quinoline N said...

Can you please teach us how to make chicken and beef kabob in Greek style pls?

dgm225 said...

I'm Greek and I've never had roasted chicken and potatoes that look this good (sorry mom!). That's about to change since this recipe is on for this weekend. Well done Chef John, you've impressed a real Greek with this one, so you're doing it right!

Niko Maneta said...

Excellent take on a Greek family Sunday lunch classic! Looking forward chef for more Greek dishes!

TrueServer said...

U r the best!! I've used so any of your recipes and I have become super wife and mom lol

Pong said...

Made it right away yesterday. It turned out great! The only thing is i had a lot of liquid leftover in the pan so thw sauce wasn't as thick. Still delicious though!

January Black said...

My family is avoiding white potatoes, do you think parsnips would be a good substitute for this dish? The chicken looks amazing.

Kathy Crawford said...

Making this tonight

Dan and Hilary said...

I second a souvlaki style beef or chicken kabob!

This looks awesome

Chef John said...

Pong,

Don't forget, you can always reduce a sauce! As you may have seen in some of our other videos, just put a flame under the pan, or pour into a sauce pan, and boil until it's more concentrated. There's no thickener here, so it's not going to be like a gravy.

Cured Pork Belly said...

Made this tonight but I switched out the potatoes with cauliflower florets (/Low ) and it was great! Thanks Chef John!

Kat Berthelot said...

Can you make it with boneless chicken?

rerunn123 said...

Can this marinate overnight, or will the lemon juice turn the chicken into ceviche?

Chef John said...

You can probably marinate overnight, but I've never tried. Usually cook immediately or refrigerate for a couple hours.

Chef John said...

Of course you can use boneless chicken, it just won't be as good.

Brian Durfy said...

Chef John, I see you have a convection oven as do I. Do you recommend using it and do you adjust the temperature downward the recommended 25F that is typically suggested.

Brian

Chef John said...

It does have a fan in it, but it doesn't have a reg and convention setting, so I treat as a regular oven.

Joseph Hammond said...

Chef John gets take out...tzatziki!

Chibby said...

Haha! You should have heard the noise Dan made when I scrolled to this video.Sufficit to say, I'll be making this Sunday.

mom of chef said...

Will make soon. Wow! Chef John gets take out?

Sandy said...

I had to try this recipe right away, and it was fantastic! I used your tzatziki sauce recipe, too. It was so comforting and filling and delicious and wonderful. I will be making this over and over again.

GartnerRon said...

I've been on a detox cleansing diet for one week and have chosen this recipe to end it tonight. Wish us luck Chef John although I doubt we'll need as all your recipes are awesome.

Ron

Barbara Holly said...

Chef John,

I am slavishly devoted to your recipes, but living on a farm means that my internet is not fast enough to download a video. Would you so very kindly post the full recipe for us in Internet deserts so our kitchen tables don't also have to be?

Alaska said...

What a simple, yet super tasty recipe! Made this after work today. Thank you Chef John for sharing a recipe that is not only delicious but can be whipped together after work without hassle. I don't have a roasting pan so I used a sheet pan. Turned out better than I could've wished for. Thank you so much!

gina marie said...

I bought chicken thighs bone-in but skinless.. can I used those in this recipe? I know it won't be as good but logistically will it work? I don't want the chicken to dry out or burn.

Skyjackie737 said...

This was an amazing easy dish. And you were right, this will be a weekly dish for this household. Thanks Chef!

Don Gringo said...

Why is it that when I make some chicken recipes like this in the oven I end up with some chicken swimming in a pool of liquid and not looking like CJ? Am I doing something wrong? Does my oven suck?

rotunder said...

Awesome recipie Chef! I've already had it twice and it was a hit.

I didn't get as much fond (if that's the right word) as you did in the video, maybe my pan is a bit smaller than yours so everything was squashed up or did I put in too much liquid?

Thanks

R. Dean said...

Great recipe, it tasted great and definitely made it on our rotation. I did have the same problem as Don Gringo posted, didn't carmelize well and ended up in a lot of liquid.. maybe a roasting rack next time? Would that change the dynamic of it too much?

Ha Etz Chiam said...

You're spot on by saying that once you've made it once, you'll make it regularly. I made this the week of your post and have served this 6 times since...and counting.

Climber Dave said...

Made last night, was delicious!! My white meat was a wee bit dry the the thighs were fantastic!! I eyeballed the olive oil and maybe used a bit too much, I had quite a bit in the bottome of the pan and it didnt carmelize. Overall was great will make again using thighs and legs.

David Gillman said...

Chef John this great use of inexpensive parts of the bird is as you say great on the wallet, but delivers greatly on flavour I must commend you on a great site and oh those jokes truly funny

Danya Hofnor said...

A question:

Most of the chickens available to me are 5-6lb, how would you recommend adjusting the cooking time? Thanks

Kurt said...

My son made this for daddy's 40th birthday. I am making it now for our Bible study group. Thank you, Chef John! We watch you every day!

rancholyn said...

Making this for the second time within a week...Tonight for company...Need I say more?

Mike McHale said...

To those that end up with their chicken swimming in liquid at the end, I'm guessing that you are using packaged frozen chicken? I've had this same problem with the frozen chicken I buy in bulk from Costco. Whenever I rush thaw it and use it in a baked recipe, I end up with a swimming pool. The frozen breasts have about 15% water added to them and the thighs about 8%. Let them thaw thoroughly or use fresh for baked recipes.

JeAnn said...

I made this yesterday. I am notoriously slow when cooking and not much of a cook anyway, so my boyfriend waited for hours for me to prep this (some of the time was spent defrosting the chicken for seasoning and keeping the chicken in the fridge in the marinade). Anyway, long story short, my impatient and very hungry bf was so satisfied at the end that he gladly washed up the dishes after. You could hear the satisfaction in his voice. The meal was fantastic. Thank you!!

Anonymous said...

I made this last night...delicious, thanks for another great recipe! Using fresh lemons was definitely worth the effort but next time I'll make sure I have a citrus juicer on hand.

May Micky said...

I made this for my family and it was amazing thank you for the recipe

Sophiee said...

I found this recipe by accident - and I'm sooooooooooooo glad I did :)
It was absolutely delicious and I will DEFINITELY be doing it again soon :)

Jessica Meade said...

I tried this and my chicken is in tons of juice I'm not sure what heppne or what I did wrong I put everything in what the reciepie said?? can you tell me what happen?

Bon said...

Finally got around to making this and it *is* delicious, but I ended up with a pan full of grease, nothing to make that delicious pan sauce with. I'll try again, but if anyone has any hints I'd be happy to hear them.

Mina Pulchra said...

Just wanted to let you know that your videos have inspired me to stop eating take out and boxed meals every day. I went to the grocery store and bought as many ingredients that I can recall from your videos off of memory. I think this will be my first video cooking tutorial to attempt however. Thank you Chef.

Chef John said...

Good luck! Enjoy!

JDN said...

Somebody (rerunn123) asked earlier if you can marinate it overnight....let me tell you from my most recent experience that a few hours of marination should be sufficient - marinating it overnight I believe will pre-cook and draw out moisture from your chicken with the acid (lemon) and the salt. I thought marinating it longer would make it more flavourful - WRONG! just ended up with something not as moist as I would have liked...Chicken jerky anyone?

Next time I am going to follow my own advice ;)

Leisa♠ said...

My family and I enjoyed this---immensely! Easy, delicious. I had some beautiful leg quarters from the restaurant supply store. (I grind them whole for my dogs with boneless skinless chicken thighs). They are .33/lb...and are minimally processed. Out of 40 lbs, not a bruise, break or a quill. The flavor is divine. So when I buy for my dogs, I cull out some for us!

Really appreciate your work in this space. It was nice to get some dinner inspiration(and have fun watching someone who loves what they do!)

Nathaniel said...

Made these a few days ago and they were a hit! I haven't really done much cooking in a while but this recipe was super easy and delicious! There were a few mishaps here and there that probably lowered the final quality by a few steps, but one thing that I noticed was that the final product was VERY oily! So much so that I gave up on trying out the pan sauce you recommended (though it really wasn't needed!). My first thought was honestly that I'd used the wrong measuring cup and and put in a full cup of oil, but no just a half cup like the recipe called for.

When I make this again (I am going to be making this again!) I'm going to try cutting the oil in half, see how that turns out.

Molly Winchester said...

Going to try to make this tonight. The chicken doesn't have skin on it though. Hopefully that doesn't ruin it completely

Nise said...

This was very good, also with the leftover chicken I made lemon chicken salad which was delicious too.

glGary Feinstein said...

This is a great recipe easy to make. I cut back on the salt to a teaspoon as
I recently had bypass surgery. The chicken came out moist and very flavorful.
I used breasts, thighs, and legs. It's a keeper for my family! Thank you Chef John!

indiemonic said...

Made this today yumm!!! I halved the recipe and I probably shouldn't have coz it was so good 2 of us ate it all and wished there was more �� Potatoes were awesome. Thanks chef for another keeper.

Bina Wade said...

My 17 year old son's comment says it all. "Thanks, mom, for cooking a good dinner for a change". Thank you Chef John for this great recipe.

Chris Mignemi said...

I am making this tonight, Chef! Your recipes have definitely changed the smell of this house from hardcore Italian, to a multi-cultural pantheon of worldly intoxicating aromas. I wish I had found you sooner! Thanks so much for all that you do!

Ingrid Jaramillo said...

Made this last night and it was AMAZING. Thank you Chef John.

Ann Haggerty said...

Why are the directions never posted?

Hamstergnstr said...

Made this last night, the house smelled very strong. My husband made a comment that it would not be good. But oh my.. when it was done, he was loving it. He told me to make it again for his parents this weekend. Thank you Chef John, this was beyond wonderful.

atthemariinsky said...

I made this last week and it was delicious. However, I couldn't get the potatoes crispy enough. I noticed in the video chef John poured sauce on the potatoes before broiling--wouldn't this make it harder to get them crispy?

atthemariinsky said...

I made this last week and it was delicious. However, I couldn't get the potatoes crispy enough. I noticed in the video chef John poured sauce on the potatoes before broiling--wouldn't this make it harder to get them crispy?

atthemariinsky said...

I made this last week and it was delicious. However, I couldn't get the potatoes crispy enough. I noticed in the video chef John poured sauce on the potatoes before broiling--wouldn't this make it harder to get them crispy?

sindy rampersad said...

Im from Trinidad and Tobago in the caribbean and your receipes are superb and tasty. Loved this one chef John.

Monica Vasquez said...

Hello Chef John,

I have a quick question. I don’t have the same kind of pans as you, I was wondering will I get the same effect if I put it in a crock pot let it cook for 4 hours then remove my potato and chicken and put it on a sheet pan then put it on broil in my oven?

If this is not a good idea what would you recommend?

S/V Blondie-Dog said...

Greetings Chef! I'll has ya' knows dat' I done made me some mighty fine chicken and potatoes and it was darned good if I do say so's me-self! I did nevertheless trick it up jest a tad with a good amount of hoity-toity "Herbes 'de Provence" that my finicky lady-friend had been hording in the back of her pantry. Thanks! You're da' best!

nancy murray said...

I am trying it tonight with a glass pyrex

nancy murray said...

trying it tonite I used bake 425 isn't that a bit hhigh

nancy murray said...

isn't 425 a bit high

nancy murray said...

its turning out great I didn't add any chicken stock and I have enough liquid another great recipe thanks

nancy murray said...

Another great recipe the only thing I didn't add the chicken stock and I have more then enough liquid thanks again