Cook: 1 hour 20 minutes

Serves: 4-6

If you are looking for a chicken dish that will be a hit with the family, this is it. The crispy potatoes absorb all the wonderful juices of the chicken. To roast the chicken, start with the breast up. Halfway through the roasting time, turn the chicken breast-down. This will help keep it juicy and prevent it from drying out. You can use the leftover chicken to make sandwiches the next day.

Method:

Remove the chicken from the refrigerator about 45 minutes before roasting to bring it close to room temperature. This will ensure that the chicken cooks evenly. Pat the chicken dry with a paper towel.
Preheat the oven to 350°F (175°C).
Place the chicken in a 9-by-13-inch (23 by 33 cm) roasting pan.
In a small bowl, whisk together the lemon zest, lemon juice, olive oil, and oregano.
Stuff the 2 squeezed lemon halves inside the chicken’s cavity. Tie the legs together with kitchen twine to help the chicken hold its shape.
Pour two-thirds of the lemon mixture over the chicken (reserve one-third of it for the potatoes). Season with salt and pepper and use your hands to massage the juices into the chicken so that the whole chicken is covered with the lemon mixture. Place the chicken breast-side up. Roast uncovered for 35 minutes, until the chicken is golden on top.
Meanwhile, in a large bowl, mix the potatoes and the rest of the lemon mixture. Season with salt and pepper and toss to coat the potatoes in the juices.
Remove the pan from the oven. Arrange the potatoes around the chicken. Using large tongs, turn the chicken breast-side down, and roast uncovered for another 45 minutes, until the potatoes and chicken are golden brown all over and the chicken is cooked through inside; an instant-read thermometer inserted in the thickest part of the thigh should read 165°F (74°C).
Let the chicken rest for 10 minutes before carving and serving with the potatoes on the side.
Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 325°F (160°C) for 10 to 15 minutes.

Recipe adapted from Yassou (Artisan Books)

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Ingredients

Name: Greek roasted chicken over lemon potatoes
Prep time: 15 min
Cook time: 1 min
Yield: 4-6
Ingredients: 1 medium whole (3½ to 4 pounds/1.6 kg) roasting chicken; 1 tbsp lemon zest; ⅓ cup (80 ml) lemon juice, from at least 1 lemon cut in half (reserve the squeezed lemon halves); ⅓ cup (80 ml) extra-virgin olive oil; 1 tbsp dried oregano; Kosher salt and freshly ground black pepper to taste; 6 to 8 medium waxy potatoes, scrubbed and cut into 6 wedges

1 medium whole (3½ to 4 pounds/1.6 kg) roasting chicken
1 tbsp lemon zest
⅓ cup (80 ml) lemon juice, from at least 1 lemon cut in half (reserve the squeezed lemon halves)
⅓ cup (80 ml) extra-virgin olive oil
1 tbsp dried oregano
Kosher salt and freshly ground black pepper to taste
6 to 8 medium waxy potatoes, scrubbed and cut into 6 wedges