← Nouns Cooking · Greek

Ingredients

• 1.5 kg chicken pieces (thighs and drumsticks, skin on)
• 1 kg floury potatoes, peeled and cut into thick wedges
• 2 Lemon, juiced (about 100 ml)
• 80 ml extra virgin olive oil
• 4 cloves Garlic, crushed
• 2 tsp Dried oregano
• 250 ml chicken stock or water
• 1½ tsp Salt
• ½ tsp Black pepper
• 100 g Feta, cubed (optional)

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Whisk the lemon juice, oil, garlic, oregano, salt and pepper together.
2. Spread the potato wedges in a large roasting tin, pour over the stock and half the dressing and toss. Nestle the chicken on top, skin side up, and brush it with the rest of the dressing.
3. Roast for 45 min. Baste the chicken with the pan juices and turn the potatoes; if the tin looks dry, add a splash of water.
4. Roast for another 25–30 min until the skin is crisp, the potatoes are golden and tender, and the chicken reads 75°C (165°F) at the thickest part near the bone. If using feta, scatter it over for the last 10 min.
5. Rest for 5 min, then serve straight from the tin with the lemony juices spooned over.

Tips

• Cut the potatoes thick: thin wedges collapse in the juices before the chicken is done.
• Add a green salad or horiatiki and some bread for the juices.
• Leave out the feta to keep it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Supergolden Bakes