Lemon Roast Chicken - Greek-style
Here is another dish which I contributed to a wine and dine magazine years ago under its casserole dishes category. If you do not have a casserole, you can bake it in a deep pan. This lemony and light dish is by far the simplest and easiest of all Greek dishes to prepare.
KOTOPOULO LEMONATO (Lemon Roast Chicken)
Serves: 4 Preparation: 10 min + 30 min marination Cooking: 1 hr
1 medium-size chicken, about 1.8kg, thoroughly cleaned
1 tbsp salt
1 tbsp pepper
1 tbsp oregano
6 potatoes, peeled and halved
Juice of 2 lemons
80ml (1/3 cup) olive oil
1 cup water
1. Marinate chicken with salt, pepper and oregano for at least 30 minutes.
2. Place chicken in a casserole. Spread potatoes around the chicken and pour lemon juice, olive oil and water over all.
3. Bake casserole, covered in a preheated oven at 200 degrees C/400 degrees F for 1 hour. Half an hour into cooking, uncover casserole. When chicken is browned on top, after about 15-20 minutes, turn over and continue baking uncovered till browned on other side and cooked through.
Note: For well-cooked potatoes, ensure that they are fully immersed in the sauce. However, if the potatoes are still half-cooked when the chicken is done, remove the chicken from the casserole and set aside, and continue cooking the potatoes in the oven, covered. Add water if necessary.