Roast chicken and potatoes is a staple in every Greek home. You can use lemon or orange juice in this roast chicken recipe; I like both. Lemon is more typical. Also, my aunt never uses garlic, so you can leave it out if desired. Serve with a crisp green salad.
12 medium-sized potatoes, peeled and cut into 3cm pieces
4 to 6 cloves garlic
1 whole chicken
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 190 C / Gas 5.
In a large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt and pepper. Add potatoes to bowl and coat thoroughly with mixture. Transfer the potatoes to a large roasting tin.
Next, stuff the garlic cloves into the chicken underneath the skin. Place the chicken into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to roasting tin on top of potatoes. If any of the orange juice mixture remains in the bowl, pour it over the chicken and potatoes.
Bake uncovered until potatoes are done and the chicken's juices run clear, approximately 60 to 90 minutes. Check every 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!
Great recipe! I used whole chicken legs instead of the whole chicken, baked the potatoes alone for 30 minutes, then placed the chicken legs on top and baked the whole dish for 60 more minutes. The Greek oregano makes the difference. I will definitely make it again and again.
21 Apr 2014