This is one of my all time favorite recipes for roast chicken and potatoes!
I recently made it again and decided it was worthy of posting some of the pics I couldn’t resist taking.
After all, isn’t a picture worth a thousand words?
Seriously, this dish is not only bursting with flavor from the familiar Greek seasonings of lemon, garlic, olive oil, and oregano, it’s also relatively easy to prepare. See the full recipe here.
The potatoes marinate in all those good things mentioned above while the chicken, rubbed with the same delicious herbs, lemon juice and olive oil, goes in the oven for a brief preliminary roasting (about 15 minutes).
The chicken then comes out, the potatoes go in, and the chicken rests on the potato bed.
Back in the oven to roast for 30 to 45 minutes more while the chicken continues to cook and the potatoes continue to roast soaking up all those delicious juices from the chicken.
When browned on breast side turn back side up and roast, basting occasionally for another 30 minutes.. (sorry no pic here)
When done, remove chicken to rest for 10 minutes before carving.
Place potatoes in serving bowl, chicken on serving platter, and savor every bite!!
