Thursday, March 3, 2011

Kittencal's Greek Lemon Chicken

I think this is my new, favorite, chicken recipe. The originator of the recipe, Kittencal, is actually Greek. I wasn't sure how the lemon and the potatoes would taste together, but they're delicious. You can find more of Kittencal's recipes on

Kittencal's Greek Lemon Chicken

1 whole chicken, remove backbone
4 medium potatoes, quartered
2 lemons, juiced and zested
1/2 cup olive oil
1 tablespoon dried oregano
1 large bulb of garlic, peeled
3/4 cup chicken broth
1/2 cup sliced green olives
salt and pepper

Pre-heat oven to 425 degrees. Spray a large roasting pan with oil. Place butterflied chicken breast-down in the pan and add potatoes. Season chicken and potatoes with salt and pepper. Sprinkle garlic and olives around potatoes. Whisk lemon juice and olive oil in a medium bowl and drizzle over potatoes and chicken. Sprinkle oregano on top. Drizzle 2 tablespoons of the broth in the corners of the pan. Roast uncovered for 50 minutes. Flip the chicken. Baste the chicken with the pan juices. Add the remaining chicken broth in the corners of the pan. Cook 30-40 minutes more. Serve with the pan juices.

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