I’ve always been in awe of those ridiculously flavourful Greek potatoes that I get when I eat at those authentic restaurants, so decided that it was my turn to try to re-create them.
I’m a big fan of one pot meals: I mean, who isn’t? While this is missing some colourful veggies (just add it as a side dish), this meal is SO tasty and easy! Such simple rustic, wholesome ingredients, and the potatoes that are nestled beside the chicken are pure heaven to eat! This is a standard in our house for those nights when I need to throw something together quickly for last minute guests, it’s so impressive!
- Fresh whole chicken (1.2-1.5 kg)
- 4 medium white potatoes, quartered
- 7 cloves garlic, peeled and smashed
- 5 sprigs fresh rosemary (plus extra for garnish)
- 1 Tbsp. Rosemary Garlic Epicure seasoning*
- 2 lemons, cut in half
- 1 tsp. salt & 1 tsp. pepper
- 1/4 c. extra virgin olive oil
- 1/2 c. chicken stock
- Preheat the oven to 425F and pull the chicken out of the fridge to bring to room temperature for 20-30 minutes.
- In a large baking dish with high sides (mine was 15×11″), place the chicken in the middle of the dish and toss the quartered potatoes around the chicken. Insert 3 of the garlic cloves into the chicken along with 2 of the rosemary sprigs, and toss the remaining garlic and rosemary sprigs in amongst the potatoes.
- Using a fork or a juicer, squeeze the juice of all lemons over the chicken and the potatoes, and nestle the lemon halves among the potatoes, cut side up. Pour the chicken stock over the potatoes.
- Sprinkle the Rosemary Garlic seasoning (*you can use dried rosemary instead if you don’t have this seasoning, but the seasoning is phenomenal!) and the salt and pepper over the chicken and potatoes, and drizzle everything with the olive oil.
- Bake, uncovered, for 1 1/2 hours or until done (temperature should read 180F or until the juices run clear, not pink, when the skin is punctured).
- Let the chicken rest, covered with aluminum foil, for 15 minutes before serving. Garnish with fresh rosemary and serve right from the baking dish for a rustic presentation.