Greek lemon chicken and potatoes is the easiest dish to make and uses the humble chicken drumstick and low starch baking potatoes like King Edward, Dutch Cream or Red potatoes that are perfect for baking and keep their shape.

Extra Virgin Olive oil infused with crushed garlic, dried oregano, salt and pepper creates a marinade to rub into all the surfaces of the chicken and the potatoes. These really impart a wonderful flavour to both. A scattering of mini Roma tomatoes add some colour and sweetness.

The real star of the dish is the acidity of the lemon juice that cuts through and lifts the flavour of the chicken and flavours the potatoes. Adding just a little homemade chicken stock with the lemon juice provides a moist base to the dish.

When cooked you will have moist flavourful chicken and tender but crisp potato wedges with a delicious lemon sauce, such a satisfying meal when served with a good Greek salad and some crusty bread.

The ease of preparation and the humble ingredients makes Greek Lemon Chicken and Potatoes a popular choice for our family. Do give it a try.

Greek Lemon Chicken and Potatoes

Ingredients:

• 8 chicken drumsticks
• 4-5 large potatoes, (King Edward, Dutch Cream or Red)
• 12 mini Roma tomatoes
• Juice of 2 medium lemons
• 1/2 cup of good homemade chicken stock
• 1/4 cup of olive oil
• 3 cloves of garlic, crushed
• 1 Tblsp dried Greek oregano
• McCormick’s Chicken Seasoning
• 2 tsp salt
• Freshly ground black pepper

Method:

1. Preheat oven to 200 C Fan Forced

2. Place the chicken drumsticks onto a tray and sprinkle with sea salt, pepper and Chicken seasoning and just a fine sprinkle of dried Greek oregano on all sides. Rub into the skin well and then cover with cling wrap and put into the fridge while you prepare the potatoes

3. Peel potatoes and cut into wedges or rounds as preferred. Then place potato pieces into a bowl of water and soak for 30 minutes to remove starch.

4. Then place the potatoes onto a clean tea towel and dry them with kitchen paper

5. In a large bowl mix olive oil, lemon juice, crushed garlic, oregano, salt and pepper combining all well

6. Place the chicken pieces into the bowl and using your hands rub the marinade over all the surface

7. Place the chicken into a large baking tray.

8. Surround the chicken pieces with the potato wedges turning any pointy edges under to prevent them burning

9. Scatter the mini Roma tomatoes over the chicken and potatoes and dust with freshly ground black pepper

10. To the marinade that remains in the bowl, add the juice of the two lemons along with the chicken stock and whisk through. Then pour the liquid into a small jug

11. Carefully tilt the tray of chicken and potatoes a little and pour the liquid slowly into an upper corner of the tray, allowing the liquid to flow through to the bottom of the tray.

12. Cover the baking tray tightly with 2 layers of foil and place into a pre-heated oven and bake at 200 C for 20 minutes.

13. Then lower the heat to 180 C and cook for 1 hour and 20 minutes

13. After this cooking time, remove the foil and bake further till the chicken and potatoes are well browned and tender

14. When well cooked, remove the tray from the oven and allow to cool for about 8 minutes before serving. Collect the delicious pan juices into a gravy boat and spoon it over the chicken and potatoes.

15. Serve with a Greek salad and some crusty sourdough bread