This well loved classic dish is delicious and can be easily achieved to perfection by following the easy steps and tips.
The chicken is infused in herbs, lemon, garlic and roasted to perfection. Juicy on the inside served with the pan juices and accompanied with classic greek crispy roasted lemon potatoes. What more could one want.
There is nothing more enjoyable than serving on the table straight out of the oven on the roasting dish.
I make roast potatoes many different ways but this has to be everyone’s favourite.
1 large family sized chicken
3 cloves garlic
6 sage leaves
6 sprigs of lemon thyme
50ml lemon juice ( apx 1/2 lemon )
100ml pure olive oil
Sea salt to taste
2 tablespoons dried oregano
6 medium potatoes peeled and cut in half or quarters depending on size of potato
250g pumpkin chopped into 5 cm cubes
50ml lemon juice
Remove the skin from top and bottom side.
Crush garlic, add 50ml of lemon, half the olive oil , half the sage and thyme leaves. Bruise the leaves using a mortar and pestle.
With your hands rub the chicken thoroughly with some of the herb mix. The other half is poured inside the chicken.
The heat inside the chicken will build up and the herb mix will infused the meat throughout with this lovely flavour.
Add the potatoes and pumpkin around the chicken and pour the remainder of the herbs, olive oil and lemon. Rub into the potatoes – well.
The olive oil and the acid from the lemon juice will react and form that crispy exterior. You don’t need animal fats to achieve crispy flavoured potatoes.
Sprinkle most of the oregano , pepper and salt all over the chicken and vegetables.
Bake at 190°C for 45 minutes. Turn the chicken upside down, stir the potatoes and bake for another 20 minutes.
Turn the chicken gently the right side up, sprinkle with oregano and bake for approximately another 20 minutes.
Lastly bake for another 10 minutes at 180°C if you like your potatoes golden and crispy on the outside. This will depend on your preference.