Name: Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 1 whole chicken, sliced in half (about 3 to 3-1/2 pounds); 8 medium red potatoes, peeled (left whole do not slice, can use more); salt & freshly ground black pepper; 2 lemons, juice of; 1/2 cup olive oil; 1 tablespoon dried oregano (rubbed between fingers to release the flavors); 1 large bulb of garlic (separated into cloves and skins removed or can use two heads!); 1/2 cup sliced green olives; 8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

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Recipe by Kittencalrecipezazz

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Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes created by LifeIsGood

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If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices

Ready In:: 1hr 40mins
Serves:
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ingredients

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)
8 medium red potatoes, peeled (left whole do not slice, can use more)
salt & freshly ground black pepper
2 lemons, juice of
¹⁄₂ cup olive oil
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
¹⁄₂ cup sliced green olives
8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

directions

Set oven to 425 degrees F (set oven rack to bottom position).
Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
Sprinkle the whole garlic cloves and olives around the potatoes.
In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
Sprinkle the dried oregano over the top.
Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
Roast uncovered for about 50 minutes.
Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
Serve the chicken with pan juices.

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RECIPE MADE WITH LOVE BY

@Kittencalrecipezazz

Contributor

@Kittencalrecipezazz

Contributor

"If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices"

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review by sanot

10/2/2016

The chicken comes out perfectly! I follow this recipe exactly and it comes out perfect every time. It's very easy - not much work at all, but it takes some time. It definitely reminds me of eating at Greek friend's homes, especially the potatoes. Thanks for the recipe!

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photo by honkey.donkey.22

8/26/2014

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review by Acerast

4/14/2014

Kittencal - this is a wonderful recipe - so full of great Greek flavor! This was the perfect longer-cooking dish for weekend evening when I'm catching up on household chores. It smelled fabulous and tasted even better! DH has asked that I make it again soon. Thanks Kittencal!

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photo by Itsfoxy

8/19/2013

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review by Itsfoxy

8/19/2013

OMG! Can you say awesome, because this recipe was so flavorful and tender. Best chicken I've made to date. Mind you, I am not much of a cook (because I don't like to), but I've been itching to try different things and have been checking around for new ideas. Let me say, I am not a chicken person. I ate so much when I was younger, I'm almost completely turned off by it. My hubs loves it though. So I gave this a shot and wow...simply delicious. I even kept telling my self, great...just another chicken dish.. I took a bite, and my mouth exploded with the flavor. Can't go wrong here... Made exactly with exception of using minced garlic instead of cloves. Thanks Kittencal...

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