Greek Chicken With Lemon And Oregano

  • by XpatAthens
  • Friday, 20 February 2015
Greek Chicken With Lemon And Oregano

There’s nothing like a good, slow-cooked chicken dinner. Crispy skin, juicy meat, golden potatoes – what’s not to love? After all, buying and roasting a whole chicken is a lot cheaper than chicken breasts and you can get more meals out of it. If you’re feeding a crowd, it’s definitely the way to go. The leftovers are great for busy weeknights too.

On that note, the thought of roasting a whole chicken mid-week makes me cringe.

There’s that cold squishy giblet bag, trussing string, cooking and resting time, plus all that carving? Way too intense for a Tuesday.

During the week I purchase my bird pre-cut. No giblet bag, no string, no carving. It cooks in half the time and yet still has that slow-cooked taste.

Ingredients

For the Chicken

1x 3-4 lb. roasting chicken, cut into pieces*
1 tsp. salt
½ tsp. black pepper

Marinade/Vinaigrette

2 tsp. lemon zest
¼ c. fresh lemon juice, about 2-3 lemons
1 tbsp. dried oregano
¾ c. olive oil
½ tsp. salt
3 sprigs fresh oregano
3 cloves of garlic, grated

On the side

1½ lbs. potatoes, skin on, cut into 1" chunks
2 tsp. olive oil
salt & pepper to taste

Salad

6 large handfuls of mixed lettuce
1 pint of colorful cherry tomatoes
½ c. feta cheese, crumbled

Garnish

2 lemons for roasting
fresh oregano sprigs

* Your cooking time will vary (+/-) depending on the size of your chicken.*Make sure to reserve half of the marinade for your vinaigrette. Do not use all of it on your chicken!

To read the rest of this recipe, please visit theclevercarrot.com