Greek chicken with lemon, thyme, rosemary and potatoes

Greek chicken with lemon, thyme, rosemary and potatoes

Greek chicken with lemon, thyme, rosemary and potatoes

Last Friday evening it was Greek night in our house.  A nice table setting, some Greek music and delicious Greek food.  Our first appetizer was homemade sourdough bread with Kalamata olives, rosemary and oregano and it was served with flaming grilled Halloumi cheese.  OPA!  Next up, a salad with feta, tomatoes and olives and then the main course: baked Greek lemon chicken with potatoes.   For dessert, we had Loukoumades – Greek mini doughnuts. Our kids devoured them!  This recipe is for the chicken.  You can use thighs, drumsticks or whole chicken, cut into smaller pieces.

Greek chicken with lemon, thyme, rosemary and potatoes
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4+

Ingredients
For the marinade
  • ¼ cup of Kirkland extra virgin olive oil
  • juice from one lemon
  • ¼ cup dry white wine (We stole a bit from our bottle of Cupcake Chardonnay)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 garlic clove, sliced
  • Kirkland sea salt and fresh ground Tellicherry pepper
For the dish
  • 2 lbs chicken thighs or drumsticks (Costco sells large packs of thighs and drumsticks and has even started carrying organic whole chickens)
  • 6 potatoes, peeled (Organic potatoes always taste better and are free of pesticides and herbicides)
  • 3 lemons, cut into thick slices
  • 10 garlic cloves
  • extra fresh rosemary and thyme for garnish
  • extra olive oil for frying

Instructions
  1. Preheat oven to 360F
  2. In a big plastic ziplock bag or glass bowl mix all the ingredients for the marinade, then add the chicken, stir and put the bowl/bag into the fridge for a few hours.
  3. Precook the potatoes in salted water for about 10 minutes, drain and then set aside.
  4. Drain the chicken from the marinade (save the marinade) and remove any fresh herbs still on the chicken so they will not burn on the pan.
  5. In a big frying pan over medium heat, warm about 2 teaspoons of olive oil.
  6. Fry the chicken on high for just a minute or two on each side and then put the fried chicken into a baking dish.
  7. Top the chicken with the potatoes, lemons, garlic and any herbs you removed and the extra rosemary and thyme. Drizzle everything with the reserved marinade and any juices from the frying of the chicken.
  8. Bake in 360F for about 30-40 minutes or until potatoes are soft and chicken is done.

 

Greek chicken with lemon, thyme, rosemary and potatoes

Greek chicken with lemon, thyme, rosemary and potatoes