The simplicity of this dish is that it's all done in a single pan and makes enough to feed a family of four or five. You can also double the whole business, doing it up on two sheet pans for a bigger crowd. If you buy your chicken from a butcher, ask them to do the work of splitting it in half for you.
Gorgeous Greek Chicken and Potatoes with garlic, oregano, and loads of lemon
- 1 whole chicken (3 to 3 1/2 pounds)
- 3 lemons
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
- 2 tablespoons dried oregano
- 11 cloves garlic, minced
- 8 medium white or red potatoes, quartered
- Preheat oven to 350 degrees. Cover a sheet pan with parchment paper.
- Lay the chicken breast-side-down on a cutting board. Using a sharp chef's knife or kitchen shears, cut the chicken in half along the back bone, staying as close to the bone as possible. Turn the chicken over and cut the chicken through the center of the breast bone. Separate the two halves and lay them skin-side-up on the sheet pan.
- Get full recipe==>>momskitchenhandbook.com