Greek lemon roast chicken and potatoes
by Hugo Dos Santos

I love cooking, maybe you know already that!

One of my favorites cuisines or styles of cooking is Greek food, it is very similar to Portuguese food but they have some differences.

One of my goals, when I'm traveling, is to reproduce the same dish that I like on my travels. 

Did already ask you what flavors do you prefer in a meal? 

Did you know that our tongues have 5 different senses? Yeah, right it's pretty amazing, bitter, sour, sweet, salty, and umami (savoriness).

One of my favorites is sour, I like citrus flavors.

So this recipe it's stunningly good!


For the potatoes 

  • 6 potatoes, medium sized
  • 4 tablespoon olive oil
  • pepper
  • salt
  • thyme, fresh


For the marinade:

  • 3-4 clove(s) of garlic
  • 1 chicken bouillon cube
  • 1 teaspoon(s) oregano, dry
  • lemon juice, of 2 lemons
  • lemon zest, of 2 lemons
  • 4 tablespoon olive oil
  • 1 cup + 1 tbsp of water
  • thyme, fresh
  • 3 1/2 tablespoon of honey
  • 5 tablespoon mustard, mild

1 chicken, cut into 8 pieces 

To serve:

  • 1 tablespoon(s) strained yogurt or Greek yogurt


Preheat oven to 390*F


For the potatoes:

  1. Peel the potatoes and chop them into wedges.
  2. Place a pan over high heat and add olive oil.
  3. When it gets very hot, add the potatoes.
  4. Add salt, pepper, and a few springs of fresh thyme.
  5. Saute until golden.
  6. When ready, transfer to an ovenproof baking dish and set aside until needed.

For the marinade:

  • Beat the garlic, bouillon cube, oregano, lemon rind, lemon juice, extra virgin olive oil, water, honey, mustard, and a generous amount of thyme in a food processor, until the garlic is completely broken down and all of the ingredients are combined.

For the chicken:

  • It is better to wear disposable gloves when working with raw chicken
  • Place the chicken in a large bowl and pour the marinade over it
  • Massage it onto the chicken until it is completely coated
  • You can cook it immediately or refrigerate it and let it marinate for up to 1 1/2 days. The longer you let the marinade work on the chicken, the tastier it will turn out.
  • When ready to cook, place the chicken over the potatoes in the baking dish.
  • Drizzle any remaining marinade over chicken and potatoes and cover with aluminum foil.
  • Roast for 45 min., remove the aluminum foil, and roast for another 30-45 min., basting the chicken with the marinade and juices as often as possible.


 The marinade:



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