Description
When growing up, we had roast chicken for dinner at least once a week. When my sister and I knew we were having it, we would whine, “chicken again?” We grew tired of it very quickly, but now roast chicken is a comfort food for me. There are many ways to make roast chicken, and this is my mom’s Greek method. Simple and delicious.
Ingredients
- 10 Small To Medium Potatoes
- 5 cloves Garlic
- 2 Lemons
- 4 Tablespoons Olive Oil
- 3 teaspoons Dried Oregano
- 3 teaspoons Salt
- 3 teaspoons Black Pepper
- 1 whole Roasting Chicken
Preparation
Preheat your oven to 375 F.
Peel, wash and cut the potatoes into 6-8 wedges a potato. Make sure they are roughly the same size. Place in a large roasting pan.
Chop the garlic and juice the lemons. Add both to the potatoes along with half of the olive oil oregano, salt and pepper.
Mix the potatoes so they are evenly coated. They should be moist. Move them to the outside of the pan making room for the chicken to go in the middle.
Remove the giblets from the chicken. Rinse and pat the chicken to dry with paper towels. Place in the roasting pan.
Top the chicken with the other half of the olive oil, oregano, salt and pepper. Insert half of a juiced lemon into the cavity of the chicken, and tie the legs if desired.
Put pan in the oven and roast until juices run clear. This will take about 1 hour and 20 minutes depending on the size of the chicken. Remove from oven. Allow to rest for at least 20 minutes before carving.
Note: If you can find Greek oregano buy it! It has much more flavor than regular.
