This recipe appears in:Sunday Supper: Roasted Greek Chicken and Potatoes In Lemon-Oregano Vinaigrette
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.Greek seasoning is available in most major grocery stores. If you can't find it, replace with 1/4 teaspoon each: salt, pepper, onion powder, and granulated garlic, or simply eliminate from recipe entirely.
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- 1/2 cup fresh lemon juice (from 3 to 4 lemons)
- 2 teaspoons lemon zest
- 4 tablespoons olive oil
- 4 large cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon all-purpose Greek seasoning (see note above)
- 1/2 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 8 medium red potatoes, peeled and quartered
- 1 whole chicken, about 3 to 4 pounds
Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk together lemon juice, lemon zest, olive oil, garlic, oregano, Greek seasoning, thyme, 3/4 teaspoon salt and 1 1/4 teaspoons black pepper in a medium bowl.
Toss potatoes with 3 tablespoons vinaigrette and place in a large roasting pan in the oven. Set aside remaining vinaigrette for later use.
Meanwhile, season chicken with 1/2 teaspoon salt. Drizzle generously with a few tablespoons of vinaigrette, massaging onto skin until evenly coated.
After 20 minutes have passed, push potatoes to the side of the roasting pan and place chicken in the center of the pan, breast-side down. Bake for 40 minutes, basting with pan juices half way through. Flip chicken over so the breast-side is facing up. Raise the oven temperature to 400°F. Continue cooking, basting with pan juices every 20 minutes or so, until chicken breast registers 155°F at its thickest part on an instant read thermometer, about 30 to 40 minutes longer. Remove from the oven and let rest for 10 minutes before carving. Serve with potatoes and additional vinaigrette.