As the daylight hours grow shorter and my schedule grows busier, I find myself craving savory meals that tantalize all of my senses. It’s amazing how the stress of a hectic day can melt away as the house fills with the fabulous aromas of a sumptuous meal cooking in the oven. But let’s face it, who has the time and energy to whip up a fancy meal on a weekday?
YOU do! With this easy, delicious, one-pan meal you’ll enjoy the snuggly feeing of a Sunday night dinner any day of the week.
Recently I have fallen in love once again with the Greek style chicken and potatoes that dates back to my first Sunday night dinners with My Yanni. After drying a plethora of herbs from our garden that were practically screaming at me to make chicken and potatoes, I decided that I could wait no longer. I forgot just how easy and delicious this meal really is, wait until you see!
You’ll need one lemon, olive oil and some dried oregano, thyme and rosemary (and salt & pepper that didn’t make it into my photo).
My mother-in-law says that it’s best to put all of the dried herbs, salt and pepper together into a small bowl.
So I did.
Next you’ll need six peeled potatoes…
and one whole chicken pre-cut into pieces. Now you could use a whole chicken if you’d like, I just happen to be very wimpy when it come to raw chicken and it’s easier for me to work with the pieces. As a side note, I have found that the pieces are more flavorful when seasoned individually.
Trim the fat and wash your chicken pieces in cold water,
and pat them dry. This wasn’t exactly easy for me, I’ve always had a love/hate relationship with chicken fat. I do believe that it started when I was just a wee little nipper dancing to my beloved “Chicken Fat” song. Oh how I loved the chicken fat song. Ever since then, it’s been downhill in the chicken fat department. I just wash my hands about 346 times while working with it, shudder and gag a few times and then it’s all over and life is good.
O.k. moving right along…
Nestle the chicken and potatoes into a roasting pan, cut your lemon in half, squeeze the juice all over every single inch and then to add even more flavor, rub the cut side of the lemon all over the chicken too. The little pieces of pulp fall off and really give an extra added punch. (You can thank Yaya for this handy tip as well). Next, pour olive oil all over the chicken and potatoes and give a good rub with your hands to make sure every knook & cranny is slathered. Lastly, sprinkle the dried herbs, salt & pepper mixture all over the chicken making sure to rub the herbs with palms of your hands as you go to release all of the fabulous oils.
Bake uncovered at 375° for 1 1/2 hours, flipping the chicken every 30 minutes.
WARNING…the aroma that will fill your house will be intoxicating.
The end result will be gorgeous golden chicken and potatoes.
It is a perfect meal every time.
One-pan, no fuss, soul satisfying goodness.
Now that’s what I’m talking about.
- One whole chicken cut into pieces
- 6 peeled potatoes- cut into wedges
- 4 Tablespoons olive oil
- 1 lemon
- 2 Tablespoons dried oregano
- 2 Tablespoons dried thyme
- 2 Tablespoon dried rosemary
- 1½ teaspoons salt
- 1½ teaspoons pepper
- Trim fat from chicken, wash in cold water and pat dry.
- Peel and cut potatoes into wedges.
- Place chicken and potatoes into a roasting pan.
- Cut lemon in half, squeeze juice all over chicken and potatoes, then rub cut side all over chicken as well.
- Pour and rub olive oil over both sides of chicken and potatoes.
- Mix all herbs, salt & pepper together in a bowl then rub into palm of hand as you sprinkle the mixture all over (both sides of chicken) and tops of potatoes.
- Place into a pre-heated 375° oven and bake uncovered, for 1½ hours, flipping the chicken every 30 minutes.