Greek lemon potatoes

Ingredients

4 lbs of chicken pieces (1*)
2 lbs of potatoes, peeled and quartered (2*)
1 tsp dried rosemary
1 heaping tbsp dried oregano (preferably Greek)
1 tbsp kosher salt
1 tsp ground pepper
pinch (1/16 tsp) cayenne pepper
6 cloves of finely minced garlic
1/2 cup fresh lemon juice (3*)
1/2 cup olive oil
2/3 cup + 2 tbsp chicken stock/broth (4*)
Fresh oregano to garnish

What’s with all the asterisks* ?
1* You can cut up an entire chicken, but dark meat works best, and I especially like thighs for this recipe.
If you want to save money, buy a whole chicken, and learn to cut it into pieces. If there’s enough interest, I’ll make a video on this.

2* Depending on the size of your pan, you might want to make more potatoes, and these are awesome for leftovers.
You want these to be peeled and quartered, or cut into sections that are around 1.25″ at the thickest part.
Russet or Yukon Gold are good, stay way from the waxy (red) potatoes because they don’t turn out as well.
Some recipes suggest blanching, soaking in water, coating in semolina/cornstarch, etc., but I don’t think it’s needed.
The blanching (boiling pieces for 12 minutes then put in an ice bath) or soaking in a bowl of salted water help make the potatoes more fluffy, and the coatings help crisp up the potatoes, but if you follow the directions, you’ll get this result anyways, and it’s fewer steps, and it’s cheaper, so I forbid it!

3* This has to be real lemon juice, don’t cheap out or you not only risk ruining the dish, but the wrath of the Olympians.
You probably need 2-3 lemons.

4* If you forget to stock up on chicken … stock, you can use water, but I’m generally opposed to using water when a flavoured liquid is (almost) always better. Make sure you have a tablespoon or two left over for the final steps.

Directions

Place the pieces of chicken skin-side up in a bowl.
Add everything other than the potatoes and chicken stock
Add the potatoes
Get your hands dirty and gently toss all the ingredients until the potatoes and chicken are thoroughly coated
Wash your hands

At this point, you can cover the bowl with cling wrap, and put it in the fridge for up to 2 hours, or start cooking now.

Pre-heat the oven to 425F
In a lightly-oiled roasting pan, place the chicken pieces skin-side up.
Place the potatoes between the chicken pieces, and make sure to fill in all the gaps.
Pour the chicken stock into the pan – this will prevent the garlic and herbs from sticking to the pan.
Spoon the remaining marinade onto the chicken and potatoes.
Bake uncovered for 15 minutes, toss each piece in the liquid, put it back where you found it, and make sure the chicken is still skin-side up.
Repeat.
Bake for a total of 45 minutes, or until the chicken is nicely brown, and is cooked through (internal temp of 165 F).
Remove the chicken and put it on your serving tray.
Toss the potatoes one more time, then broil them for a few minutes to get them nice and crispy.
At this point you could be done, but we’re not.

Put the potatoes on the serving tray with the chicken.
Add the 2 tbsp of stock to the pan, and scrape off all the amazing bits of flavour off the bottom, and stir it all together.
Strain this sauce into a bowl, taste for seasoning (it probably needs a bit of salt), then spoon it over the chicken and potatoes.

OPA!

Ingredient	Calories	Fat	Protein	Net Carbs
4 lbs chicken thighs	4000	304	320	0
2 lbs potatoes	614	0	24.5	141
1 tsp dried rosemary	11	.5	0	1
1 tbsp dried oregano	16.5	.5	0	1.5
1 tbsp kosher salt	0	0	0	0
1 tsp ground pepper	16	0	1	2
pinch (1/16 tsp) cayenne pepper	1	0	0	0
6 cloves of finely minced garlic	27	0	1	5.5
1/2 cup fresh lemon juice	30.5	0	.5	10
1/2 cup olive oil	955	108	0	0
2/3 cup + 2 tbsp chicken stock/broth	60	2	4	6
Total	5731	415	351	167
Per serving (makes 8)	716	52	44	21
Double potatoes 'cause let's be real here	793	52	47	39