Chicken and Potatoes with Lemon and Herbs

Adding chicken to the iconic Greek Lemon-Oregano potatoes creates a dish very few people can resist. The potatoes by themselves often steal the show from any kind of meat they accompany, even from roasted lamb; baked together with chicken legs or breast they become the ultimate one-pot dish for every season.

 

I baked it in a very old copper casserole, over several layers of parchment paper, as the traditional inside lining of the is somewhat worn, and there are very few itinerant craftsmen to renew it.

This dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the flavorful juices.

 

Makes 4 to 6 servings

 

3 pounds chicken thighs and drumsticks, preferably with the bones and skin

 

2 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes

 

2/3 cup olive oil

 

4-6 garlic cloves, minced (to taste)

 

1 1/2 tablespoons dried oregano, thyme or savory, crumbled

 

1 teaspoon salt

 

1 teaspoon ground cumin

 

2 tablespoons Dijon mustard

 

Freshly ground black pepper, or Aleppo pepper flakes to taste

 

½ thick-skinned or Mayer lemon thinly sliced (optional)

 

1/2 cup chicken or vegetable stock, or white wine

 

1/3 -1/2 cup freshly squeezed lemon juice (to taste)

 

2–3 tablespoons chopped fresh oregano, thyme or savory and some sprigs

 

 

Preheat the oven to 375°F (200 C)

 

 

Place the potatoes and chicken in a single layer in a round baking dish, about 12-inch (30 cm), and pour the oil over them. Add the garlic, dried oregano, salt, cumin, mustard, and pepper to taste, and toss well to coat all-over with the oil and flavorings.

 

Alternatively, you can work all the above ingredients in the blender and make a paste, then toss the chicken and potatoes to coat all over.

 

Bake for about 40 minutes. Add the stock, toss well, and bake for 15 minutes more. Drizzle the lemon juice, toss again top with the lemon slices, if using, and bake for about 20 minutes more, or until the chicken and potatoes are cooked through.

 

If you like, preheat the broiler, and broil the food for 2 to 3 minutes until golden brown. Sprinkle with fresh oregano and serve at once.

 

 

 

 

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