Greek roast chicken with potatoes | Whole roast chicken recipe - Cooked By Alexandra
I make my Greek roast chicken with potatoes quite often. I was taught to roast chicken this way by my grandma. It’s one of my favourite ways to cook chicken especially because it’s a nod to my Greek heritage. It’s an easy one pan dish and produces the most delicious, tender and juicy chicken that has all those quintessential flavours of Greek food that are much loved.
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Greek Roast Chicken with Potatoes by @cookedbyalexandra
Ingredients
- 2.5kg whole chicken, at room temperature
- approx. 1kg potatoes, peeled & quartered
- 50g butter, cubed
- Salt
- 1 cup of chicken stock
- Juice of one lemon (approx. 50ml)
For the marinade
- 1 tbsp oregano
- ½ tbsp onion powder
- 1 & ½ tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cloves of garlic, minced
- 2 tbsp extra virgin olive oil
- Juice of one lemon (approx. 50ml)
Method
1. Allow chicken to reach room temperature before cooking.
2. Preheat the oven to 200ºC.
3. Pat dry the skin and cavity of the chicken with paper towel.
4. Gently use fingers (or a spoon or spatula) to separate the skin from the flesh of the chicken and place butter under the skin.
5. Sprinkle cavity of chicken with salt.
6. Prepare the marinade. Mix together oregano, onion powder, paprika, salt, pepper, oil, lemon juice and garlic. Brush half the marinade over the entire chicken.
7. Truss the chicken.
8. Add potatoes to a large baking dish and toss with reserved marinade.
9. Place chicken on top of potatoes. Pour chicken stock and lemon juice in pan.
10. Roast chicken for 2 hours (the general rule is to cook the chicken for 25-30 minutes per 500g) or until the internal temperature of the chicken reaches 75ºC and the juices run clear. Check the cooking directions on the packet of the chicken. Baste the chicken twice - half an hour into the cooking time and then one hour into the cooking time. The potatoes should be soft enough that you can pierce them with a fork.
11. Rest the chicken for 15 minutes before serving. Serve with the roast potatoes and Greek salad.
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Greek Lemon Potatoes
Unlike any other roast potato, they're flavoured INSIDE!
One Pan Roast Chicken And Potatoes | Easy Chicken Recipes | Ken's Greek Table
Here is a simple and very tasty one pan roast chicken and potatoes recipe. This is one of those easy chicken recipes that will become a favourite in no time at all. Simply peel and quarter 2 lbs. of potatoes, prepare the scrumptious marinade, coat your chicken and roast off. All in one pan. Try it today, love it forever...
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A Greek Meal Ready in 60 Mins! Lemony Chicken & Potatoes & More!!!
Getting a delicious Greek dinner ready in 60 minutes is easier than you think. This one-pan lemony chicken and potatoes is loaded with flavor and pairs well with the crisp and delicious green bean salad. The creamy tzatziki goes great with everything. This meal will become a family favorite.
Printable Recipes here:
For the Lemony Chicken & Potatoes:
Ingredients
2 and ½ -3 pounds chicken thighs and drumsticks, bone-in, skin on
1 and ½ pound potatoes, peeled and cubed
The Spices:
2 teaspoons salt, or more
½ teaspoon freshly ground black pepper
2 tablespoons dried oregano
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
The Marinade:
1/3 cup olive oil
¼ cup fresh lemon juice
¼ cup water
2-3 garlic cloves, grated
Optional seasonings:
1 teaspoon paprika
1 teaspoon ground Sumac
Instructions
Garnish: Fresh parsley
Preheat the oven to 425 °F, 220 °C.
Combine all of the spices in a small bowl and mix together.
Combine the marinade ingredients in another bowl and whisk them together.
Wash and pat dry the chicken.
Place the chicken and potatoes in a baking tray/pan.
Pour the marinade over the chicken and potatoes.
Note: The chicken can be marinated with the marinade and spices for 24 hours before roasting, stored in the refrigerator. The potatoes should not be marinated ahead of time or they will turn brown. If you decide to marinate the chicken, make sure that it comes to room temperature before roasting.
Season the potatoes and chicken with the spices.
Roast for 45 minutes. Increase the temperature to 450 °F and roast until the potatoes are fork-tender. About 15-20 minutes more.
Garnish with fresh parsley and serve alongside a salad and some toasted bread. Enjoy!
For the Tzatziki:
Ingredients
1 English cucumber, peeled
1 and 1/2 cups Greek yogurt
1/2 cup sour cream
1-2 garlic cloves minced
1/2 teaspoon of salt, or to taste
freshly ground black pepper
1 teaspoon chopped dill
olive oil for drizzling
pita bread for dipping
Instructions
Grate the cucumber and sprinkle with some salt. Set aside in a bowl to release excess liquid.
In the meantime, combine the yogurt, sour cream, garlic, salt and pepper in another bowl and mix well.
Squeeze the cucumber with your hands or in a clean kitchen towel and discard the liquid it releases.
Add the shredded cucumber to the dip and stir to incorporate. Add dill and mix well.
Drizzle with olive oil and your creamy sauce is ready!
Serve with crunchy veggies, pita, kebabs....the sky's the limit!!
Enjoy!
For the Green Bean Salad:
Ingredients
1-pound green beans ends trimmed
A handful of cherry or grape tomatoes halved
A quarter of a small red onion, finely chopped
10 Kalamata olives halved
Feta cheese, to taste and crumbled
5 dried figs, thinly sliced
A quarter cup of toasted walnuts, chopped
Half of a bell pepper, thinly sliced
2 tablespoons finely chopped fresh mint
For the dressing:
3 tablespoons Balsamic vinegar
¼ cup olive oil
1 tablespoon honey
2 garlic cloves, grated
Salt and pepper to taste
Instructions
Bring a pot of water to a boil.
Add the green beans with a teaspoon of salt.
Boil for 7-8 minutes or until tender but still crisp.
Drain and place the beans in a bowl of ice water to shock them This will stop them from cooking further and will help them retain their bright green color.
Drain and pat dry with paper towels.
Make the salad dressing:
Combine all of the ingredients into a bowl and whisk together. Set aside.
Assemble the salad:
Combine all of the salad ingredients into a large bowl. Add the dressing and toss together.
Transfer to a serving platter or bowl and serve. Enjoy
Notes
This salad keeps fresh stored in the refrigerator for up to 2 days.
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Greek Chicken Drumsticks & Potatoes Sheet Pan Dinner
Get the recipe here:
Ingredients
10-12 chicken drumsticks
1 and 1/2 pounds baking potatoes, peeled and sliced into wedges
1 onion, quartered
The Spices:
2 teaspoons salt or to taste
1/2 teaspoon ground black pepper
2 tablespoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
The Marinade:
1/3 cup olive oil, or less
1/4 cup fresh lemon juice
1/4 cup water
4 garlic cloves, grated
Garnish: lemon wedges and chopped partly leaves
Instructions
Preheat the oven to 425 °F, 220 °C.
Place the chicken and potato wedges in a large mixing bowl.
Combine the marinade ingredients in a small bowl and whisk them together. Pour the marinade over the chicken and potatoes. Combine the spices in a bowl and sprinkle over the chicken and potatoes. Toss to coat. Transfer everything to a sheet pan.
Place the pan into the preheated oven and bake for 45 minutes. Turn the broiler element on for 5 minutes or until slightly charred.
Sprinkle with parsley on top and serve with lemon wedges.
Serve alongside toasted bread or Mediterranean Rice Pilaf. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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The easiest one pan dinner with chicken AND potatoes!! #recipe #food #shorts
Recipe: