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
5 to 6 Yukon gold potatoes sliced
4 fresh lemons
Salt and pepper to taste
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). Season chicken with lots of rosemary, salt, pepper. Drizzle the potatoes with all that fresh lemon juice. Add water (enough to cover the entire pan’s bottom as depicted in my photo). Drizzle chicken and potatoes with lots of olive oil. Bake uncovered (that way the chicken’s skin gets crispy) at 350 degrees for 2.5 to 3 hours (make sure chicken is cooked through). Move the potatoes around and add a little water (if pan is too dry) so they don’t get burned too much. 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.