Cook This: Greek Lemon Chicken & Potatoes

I was recently visiting my parents in New Jersey and I always implore my mom to cook her tried-and-true Greek Lemon Chicken and Potatoes dish for the kids and I. It’s super easy to make as you throw all the ingredients into one baking dish. While I do not have exact measurements (this is one of those dishes you can easily eyeball) here are the ingredients and preparation for this Hellenic comfort food omnipresent at dinnertime.


1 whole chicken (I prefer young and organic)

5 to 6 Yukon gold potatoes sliced

4 fresh lemons

Rosemary seasoning

Salt and pepper to taste

Olive oil


In one baking dish, place the chicken (breast side up) in the center and surround with sliced potatoes (you can add sweet potatoes if you wish, too). Pat chicken dry with paper towel so it browns nicely. Season chicken with lots of rosemary, salt and pepper. Drizzle the potatoes with all that fresh lemon juice. Drizzle chicken and potatoes with lots of olive oil. Bake uncovered (that way the chicken’s skin gets crispy) at 350 degrees for 2 hours (make sure chicken is cooked through). Move the potatoes around with a spatula at 1 hour mark so they don’t burn. Top with more fresh lemon juice. Enjoy!

UPDATE: You can also make this dish with rice in lieu of potatoes. One hour after chicken is cooking in the oven, add 1 cup of rice and 2 cups of water to the pan.

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