Roast chicken

Kotopoulo lemonato sto fourno

A Greek Sunday classic: roasted lemon chicken and potatoes

Ingredients:

Whole chicken
1–1.2 kg potatoes
2 lemons
1 dl quality OILI olive oil
1 tsp dried oregano
1 tsp dried thyme
4–5 cloves garlic
2 tsp salt
Black pepper
1 dl water or chicken broth

Instructions:

1. Preheat oven to 200°C.

2. Potatoes:
Cut potatoes into wedges in a bowl, add a generous splash of OILI olive oil, season with salt, oregano, and thyme.

Squeeze in lemon juice. Grate in garlic cloves. Mix the potatoes well and let them marinate for a while.

3. Chicken:

Pat the chicken dry with a paper towel.

Rub plenty of OILI olive oil, salt, oregano, and thyme onto the skin. You can place lemon halves inside the chicken.

3. Place the chicken in the center of a baking tray and arrange the potatoes around it.
Pour about 1 dl of water or chicken broth into the bottom of the tray.

4. Bake for about 1 hour 30 min.

Halfway through baking, baste the chicken with the liquid and turn the potatoes. Serve with a fresh salad, with OILI as the base for the dressing, of course, and a recommended Greek Moschofilero wine.

Tip: If desired, make authentic chicken broth from the leftover chicken bones for, say, tomorrow's Fasolada.

Καλή όρεξη!