This week’s Tummy Travels take us back to beautiful Greece. I know I have already posted another Greek dish here on the blog, and this is another must try. It is so straightforward and delicious you might just not make your chicken any other way. The chicken crisps up so beautifully which makes it a great and healthier alternative to fried chicken.
There are so many variations online of this dish but I used the one by Akis Petretzikis, here. Let’s get started.
As the chicken marinates, peel and clean your potatoes and slice into wedges. Pan fry them with some salt, pepper and thyme until a bit browned and crispy.
Preheat your oven to 200°C.
Remove the foil and roast for another 45 minutes. The chicken will be cooked through and the skin golden brown and crispy .
It is now ready to serve with your salad of choice. The recommended accompaniment is greek yoghurt or a greek salad.
This might just end up being my preferred method to roast chicken. The cooking time is long which makes it an ideal weekend dish, but the results are worth it.
The chicken browns and crisps so well on the outside but it completely cooked on the inside and soft; there is no moisture lost in the dish so each bite is so juicy and has a hint of the lemon and garlic that go so well together.
This dish is a must try!
2 thoughts on “Weekend Cuisine: Greek Lemon Roast Chicken and Potatoes.”
Naameza mate 😋😋
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I made this today too. So stuffed. It’s a really tasty dish.