Almost every American child has had meatloaf for dinner…it’s common to us and an easy meal… well in Greece what would be considered their meatloaf is this fabulous chicken dish…I went to Greece when I was 19 years old with my mom and my cousin Danielle. To this day, it’s one of those trips that I think was one of, if not the BEST vacation of my life! The sites, the beaches, the people and mostly THE FOOD! Some of the best meals I’ve ever had were on that tiny island in Santorini!
One of them was Greek Chicken and Lemon Potatoes. I’m not a huge chicken lover and I find it to be bland sometimes, but this chicken… I can’t even begin to tell you! It was so moist and packed so much flavor and the potatoes were crispy and rich! For years after, I tried a hundred times to make it just like they did in Greece and it just wasn’t the same… that was until my cousin Danielle, who was with me on that amazing trip to Greece so many years ago, married a fantastic Greek man, who’s mom Effie knew exactly what I was talking about when I said I had eaten this potato and chicken dish while there… so she shared this recipe with me.
Thanks Effie! It really is true, you really can relive an entire memory through a dish. In this case, I’m back on that Greek Island having the time of my life! -Michelle Karam
6 Medium Yellow Potatoes Quartered
1 teaspoon salt
¼ teaspoon pepper (or to taste)
1 teaspoon garlic salt
2 teaspoon oregano
½ cup lemon juice
1 whole chicken quartered
¾ tsp. salt
¼ tsp. pepper
1 teaspoon oregano
¾ garlic salt
2 tabespoons. butter melted
1/4 cup lemon juice
Combine all of your dry seasonings together in a bowl and rub all over both sides of your chicken pieces.
Place chicken, skin side up, in roasting pan and drizzle butter and lemon juice over the top. Add potatoes all around the sides of the chicken, juices included. Roast,uncovered, in preheated,395 degree oven for 45 min to 1 hour.