This Greek Lemon Chicken and Potatoes Recipe features juicy, tender roasted chicken and crispy golden potatoes bursting with vibrant Mediterranean flavors. Marinate the chicken ahead of time for a perfect weeknight dinner or an impressive meal for entertaining.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/greek-lemon-chicken-and-potatoes/
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→ Ingredients
• 9 finely grated garlic cloves
• ½ peeled and finely grated shallot, optional
• Zest of 2 lemons, about ¼ cup
• Juice of 2 lemons, about 6 tablespoons
• 2 tablespoons Dijon or yellow mustard
• ½ teaspoon paprika
• 3 ½ teaspoons dry oregano
• 6 sprigs fresh thyme
• ½ cup olive oil + 3 tablespoons
• ¼ cup water
• 3 ½ to 4 pound roasting chicken, broken down into breasts, thighs, legs, and wings
• 3 pounds peeled Yukon gold potatoes, cut into wedges
• 1 cup chicken stock
• 1 tablespoon unsalted butter
• Coarse salt and freshly cracked pepper to taste
Watch more recipe videos:
Chicken Souvlaki: https://youtu.be/ttqZo8id9SQ
Horiatiki: https://youtu.be/J3hrMqM3N00
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26 Comments
Billy! You left the oyster on the carcass! Also, why do I see so many youtube chefs wearing a watch and gloves? Just use your clean bare hands and forearms. You're giving bacteria a nice warm place to breed beneath your watch. I know the health code says gloves but this is an example of "malicious compliance." Ever seen a surgeon wearing a watch?
These videos are always top notch. Zero fat in the narrative. I've been looking for a better Raos chicken recipe. This is a real competitor for It. Thanks Billy. Big fan.
Interesting…. You're basically making an extremely thin lemon garlic aioli for your marinade. If you didn't add the water I bet this would be absolutely amazing on some kind of delicate white meat fish like snapper, sea bass, or even something heavier like salmon or tuna. (Would probably even be good on tilapia)
I'm now definitely going to try this same marinade (just no water) on some fresh fish… use half for a marinade and then use the other half as a basting liquid whilst grilling over an open flame. Yum 😋
"Fabricate your chicken, fabricate chicken, fabricated chicken…"
Okay, I 3D printed a chicken. Now what?
As a Greek I approve it
We have a very similar dish in Syria.
Hi Chef… I am sad to inform you that after you said “most flavorful dishes of all time”, I couldn’t understand any of your narration after that point, because the hyperactive captioning stopped, and I am clinically retarded and can’t comprehend language without it. Please put shitty hyperactive captioning over all spoken audio, to guarantee the highest level of terribleness.
Will be making this coming week … marinading to start this Sunday … dinner on Tuesday … excited for dinner on Tuesday … thank you Chef… will update … 😍
Youtube chefs and their infinity freezers.😂 Great, recipe, thanks!
A different take on chicken and potatoes. And, the marinade is not difficult as well. 2 questions. Would using a steel whisk damage the pan? And, how does the Made In Ceramic pan cook? I just ordered the 12 inch. Thank you for making me a better cook.
Can you use fresh oregano, and how much ?
Which pair of shoes are you rocking? They look nice
Will definitely try this recipe, looks so good!
Mustard? I'm Greek, and I never heard of mustard being used. Olive oil, lemon juice, salt, pepper and oregano. Garlic is optional. No need to marinate. Just put it all in a roasting pan and put it in the oven.
OMG! I love Greek lemon chicken and lemon potatoes!! Thank you!!
Only thing I'd leave out is the mustard…
Please add written recipe with exact quantity. Thanks
Wolf oven?! Nice
🤤
I’ve been making your chicken scallopini for family and friends since posting that video. Can’t wait to try this one.
Made this today. Trusted you on the mustard because I love most of the recipes, but I feel it didn’t land in this dish for me. Love the lemon essence and how tender and juicy the chicken is. Next time I’ll just make it without mustard. Definitely still worth eating.
This fella's family must be eating non-stop by now. This is at least the 25th recipe he says they can't stop eating.
We love Chicken Vesuvio, which I learned from Jeff Mauro @foodnetwork. It's apparently a Chicago Italian restaurant classic (don't tell the Greeks)!
I get the economical aspects of processing your own chicken, but my preference would be to use all thighs. The most superior cut of chicken.
Chef BP, how big was that rondeau pot?
45 minutes at 425, followed by another 35 minutes at 425!? Do Greeks like overcooked chicken?