Zesty Roasted Chicken With Mediterranean Potatoes Recipes

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

ZESTY ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 400°F/200°C and line a large baking sheet with aluminum foil then set it aside.
• In a food processor or blender, combine the shallot, 6 of the garlic cloves, 1/2 cup olive oil, the zest of one lemon, juice of one lemon, tomato paste, honey, white vinegar, allspice, cumin, coriander, garlic powder, cardamom, paprika, and salt.
• Pulse this mixture until it is smooth.
• Peel and slice the potatoes, then spread them over the prepared baking sheet in an even layer.
• Pat dry the chicken legs and thighs, then slice each of them 2 to 3 times, just 1/4" into the meat. Place the chicken on top of the potatoes.
• Pour the sauce over the meat making sure all pieces are coated well. It will drip onto the potatoes but does not have to coat them.
• Cover the mixture with aluminum foil and bake for 40 minutes. Then, remove the aluminum foil, and cook for an additional 10 minutes.
• While the chicken finishes cooking, heat a skillet over medium heat. Add in 1 tablespoon olive oil and the garlic. Heat for 2 to 3 minutes, stirring regularly so the garlic does not burn.
• Add in the juice of one lemon and the parsley. Cook for 1 to 2 minutes until the parsley is wilted.
• Remove the chicken from the oven, and pour the garlic-parsley mixture over the top. Let stand for 5 minutes before serving.

ZESTY ROASTED CHICKEN AND POTATOES

Steps:

• Heat oven to 350°F. Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
• In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
• Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with chives.