This dish is wonderful enough to serve double duty as an easy weeknight dinner or as a special holiday dinner.
The chicken stays juicy, while the potatoes roast up crispy on the outside and soft on the inside.
Roasted Greek Chicken & Potatoes
I didn't measure any specific amounts for this recipe.
It can be made in small or large amounts, depending
on the number of people you are feeding.
thawed chicken pieces - I baked 8 leg & thigh pieces
red potatoes, cubed small - I used 8 medium potatoes
lemon pepper seasoning (no salt added)
Use a roasting pan big enough to hold both the chicken and the potatoes.
Rinse and pat dry the chicken pieces. Lay the chicken flat in one side of the pan, skin side up.
Cube potatoes (I left the skins on) and lay opposite of the chicken in the other side of the roasting pan.
Drizzle the olive oil over the chicken and potatoes and then sprinkle both with lemon juice.
Sprinkle approx. 2 tbsp. greek seasoning and lemon pepper on top of the chicken and potatoes.
Sprinkle approx. 1 tbsp. oregano and minced garlic over top of both.
Stir the potatoes, making sure they're coated with the oil, lemon and herbs.
Preheat oven to 450*
Bake chicken and potatoes for 20 minutes.
Lower oven to 375*
Continue baking for 1 - 1 1/2 hrs longer, checking after 1 hour to see if the juice in the chicken are clear.
Once chicken is done roasting, remove it to a plate and keep warm.
Spread the potatoes out in a single layer in the pan. Stick the pan under the broiler for 3 -5 minutes or until the potatoes have browned a little bit.
Leftover chicken is delicious as chicken salad or on a sandwich. Leftover potatoes are great fried the next day.