The Greek Lemon Chicken We CAN'T Stop Eating

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile with a higher smoke point.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are generally less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective substitute.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

Grate 6 cloves of garlic finely.

Grate in 1 tablespoon of shallot or onion.

Zest 2 lemons to get about 1/4 cup of zest.

Cut the lemons in half and squeeze out about 6 tablespoons of juice.

Add 2 tablespoons of Dijon mustard to the mixture.

Add 1 teaspoon of smoked paprika and 2 teaspoons of dry oregano.

Add 5 to 6 sprigs of fresh thyme to the marinade.

Season with coarse salt and freshly cracked black pepper.

Drizzle in 1/2 cup of olive oil while whisking to emulsify the marinade.

Mix in 1/4 cup of water to thin out the marinade.

Taste the marinade to ensure it is intense in flavor.

Fabricate a whole roasting chicken (3.5 to 4 lbs) by removing the breast, thighs, and legs.

Pat the chicken dry with a paper towel.

Transfer the chicken to a 13x9 dish.

Pour the marinade over the chicken and massage it in for about a minute.

Cover the chicken with plastic wrap or place it in a zip bag and refrigerate for 12 to 48 hours.

Preheat the oven to 425°F (no convection).

Spread the marinated chicken out in a roasting pan, leaving about an inch between pieces.

Pour the remaining marinade over the chicken.

Cover the pan with a lid or foil and cook for 45 minutes.

After 45 minutes, remove the lid or foil and cook uncovered for an additional 35 to 40 minutes to brown the skin.

Peel 3 lbs of Yukon Gold potatoes and slice them into wedges.

Dry the potato wedges with paper towels.

Transfer the potatoes to a large bowl.

Drizzle enough olive oil to cover the bottom of a large 12-inch ceramic coated skillet and heat on high until lightly smoking.

Add the potatoes to the skillet and leave untouched for 3 to 4 minutes to help with browning.

After 3 to 4 minutes, flip the potatoes to ensure even browning.

Let the potatoes cook for another 3 to 4 minutes before seasoning with salt and pepper.

Transfer the potatoes to the oven under the chicken and cook for 20 minutes, flipping them after 10 minutes.

Grate 3 cloves of garlic and add to the potatoes along with 1 to 1.5 teaspoons of dry oregano and toss together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens