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This recipe is one that a friend of my father’s gave to my mother. Demetrius was born & raised in Greece & immigrated, when he was a young man, to the U.S. He worked with my father at the local cannery and he would occasionally come over & cook Greek food for us; this is one of our family’s favorite meals.
One whole chicken
1/2 cup olive oil
1/2 teaspoon pink Himalayan salt
1/4 teaspoon pepper
1-2 tablespoons dried oregano, crushed
1 cup lemon juice
1 tablespoon minced garlic
Optional: Fresh Lemon Slices & Fresh Oregano sprigs
(Demetrius’s directions: well, you know how to cook, so just do it)
Preheat to 425°
Combine oil, garlic, dried oregano & lemon juice; divide in half.
Rinse chicken & pat dry (remove gizzard/liver packet & set aside). Drizzle about 1/3 of the marinade on the chicken and rub it all over & under the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet, roast the chicken in the oven for 15 minutes.
Cut potatoes in half, so they look like mounds; place in separate baking pan; drizzle a portion of the marinade over the potatoes; toss to coat.
Add potatoes to oven & reduce the temperature to 325°F and continue roasting – 1 to 1 1/2 hours or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F .
Baste the chicken and potatoes with remaining marinade throughout the cooking time – every 30 minutes or so & turning potatoes as they cook.
Cook potatoes until golden.
Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
Do you have a favorite Greek dish? Comment & let me know.