Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Intensely lemony and flecked with oregano, whole, roasted Greek chicken is the perfect bedfellow for humble, wedged potatoes. Just be sure to give the potatoes a head start since it takes them longer to cook through. This ensures a caramelized exterior and creamy, starchy center.
By initially cooking the chicken breast-side-down, flipping it over and raising the oven temperature, the bird stays moist, while boasting glistening, crackly skin.
Naturally, it's important to baste the meat and potatoes with pan juices every 20 minutes. This not only infuses them with flavor but also ensures that crave-worthy crispness.
Note: This can easily be made with a whole, cut-up chicken as well. Simply reduce the cooking time to about 40 minutes. You can also use dried oregano instead of fresh, but reduce the amount used to 1 teaspoon.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.