The Greek Lemon Chicken We CAN'T Stop Eating

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Whisk together 6 finely grated garlic cloves, the shallot (if using), lemon zest and juice, mustard, paprika, 2 tsp dry oregano, the thyme leaves, ½ cup olive oil and ¼ cup water until emulsified. Set aside.
2. Pat the chicken dry, put it in a zip bag or 13x9 dish, coat it thoroughly with the marinade, cover and refrigerate for 12 to 48 hours.
3. Heat the oven to 425°F (no convection). Put the chicken in a rondeau or large roasting pan, spread the pieces so they do not touch, pour over the remaining marinade and cover with a lid or foil.
4. Roast on the top-third rack for 45 minutes.
5. Remove the cover and roast 30 to 35 minutes more, until well browned and cooked through.
6. Meanwhile, heat the remaining 3 Tbsp olive oil in a large nonstick, ceramic or carbon steel pan over high heat until it lightly smokes. Add the potatoes and leave them untouched for 3 to 4 minutes, then toss and cook another 3 to 4 minutes.
7. Season the potatoes with salt and pepper, toss to coat, and roast on a rack below the chicken for 20 minutes, tossing once after 10 minutes.
8. Toss the hot potatoes with the remaining 3 grated garlic cloves and 1½ tsp dry oregano, then set aside.
9. Remove the chicken to a plate. Over medium heat, whisk the chicken stock into the rondeau and cook 4 to 5 minutes, until it starts to thicken. Finish with the butter.
10. Serve the chicken and potatoes with the sauce spooned over. Garnish with lemon slices and fresh oregano leaves if you like.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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