Greek Roasted Chicken With Rosemary Potatoes

Jump to Recipe Print Recipe

Greek Roasted Chicken With Rosemary Potatoes

Deel op Facebook Print Recipe

Ingredients

Makes 6 servings / Prep: 20 min.; Bake: 1 hr., 15 min.; Stand: 10 min.

Instructions

  • Whisk together Greek seasoning, lemon juice, and 2 tablespoons olive oil in a small bowl.
  • Loosen skin from chicken breasts and drumsticks without totally detaching skin.
  • Rub Greek seasoning mixture evenly under skin.
  • Arrange 3 lemon slices on each side of breast under skin; carefully replace skin.
  • Place remaining lemon slices and next 3 ingredients into chicken cavity.
  • Tie ends of legs together with string; tuck wing tips under.
  • Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.
  • Lightly coat chicken with cooking spray; sprinkle evenly with 1 teaspoon salt and ¼ teaspoon pepper.
  • Bake at 450° for 30 minutes.
  • Stir together new potatoes, rosemary, and remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl.
  • Remove chicken from oven; pour 2 cups chicken broth over chicken.
  • Arrange potato mixture in a single layer on wire rack around chicken; return to oven.
  • Reduce oven temperature to 400°.
  • Bake at 400° for 40 minutes or until meat thermometer inserted into thigh registers 175°, basting every 15 minutes with pan juices.
  • Cover loosely with aluminum foil to prevent excessive browning, if necessary.
  • Remove from oven, and let stand 10 minutes before carving.
  • Serve chicken and potatoes on fresh spinach leaves drizzled with pan juices, if desired.
  • (The hot pan juices will wilt the spinach.
  • )
————————————————————————————————–
Course; Chicken / Main Course
Cuisine; European / Greece