As a child growing up, my most favorite food was lemon roasted chicken with potatoes.
My sweet mum always tried to make a special meal, even when we didn’t have very much!
I remember how excited my siblings and I would get at the sight of the beautifully crispy rosemary roasted chicken!
We would always argue on who would get the chicken breast and drumsticks. Recalling this memory, I feel both happy and a little sad.
Happy, because a simple oven-roasted chicken could make us so excited and gigglish, and a little sad thinking of my mother trying to make the most of what we had!
I suppose if you don’t have a lot when growing up, then you find pleasure in the simplest things!
I always thought my mum made the best rosemary roasted chicken with potatoes… but that was until last week (sorry mum), when Vassilis prepared, probably, the best roasted chicken recipe that I have ever had!
Well, I’m a picky eater, and I always find something that I would do differently, but that was perfection.
I couldn’t believe that a simple chicken in the oven could ever retain so much flavor, have a crispy skin and be moist at the same time!
The potatoes had absorbed all the amazing aromatic juices and had the most wonderful golden colour!
The sauce in the pan was so delicious that I couldn’t stop myself.
I got a big slice of bread and dipped it inside (my stomach is growling at the thought!!).
Lemon herb roasted chicken with potatoes is one of the most traditional Greek recipes.
Everyone has his own recipe, but this one is a sure bet.
If you are seeking for perfection, please DO NOT skip any ingredients and make sure you bake at the right temperature!
Tips for perfecting your oven-roasted rosemary chicken
- Estimate about one big or two medium potatoes for each person
- Ask your butcher for a really fresh bio chicken
- Choose chicken legs instead of breast. Chicken breast turns out a bit dry very quickly.
- We used shallots instead of onions. Shallots are much milder and sweeter. If you don’t have shallots, you can still use one medium-sized onion, cut in slices.
- If you don’t have fresh herbs, use dry ones as well
- Be generous when using herbs and spices
Getting kids in the kitchen and showing them how to prepare simple and real food, will not only teach them to appreciate the art of cooking, but will also create healthy eating habits for the rest of their life!
My list of favorite meals might has grown a lot since then, but lemon roasted chicken with potatoes still remains at the top!
- 2 chicken legs
- 4 medium potatoes, cut in medium pieces
- 3tbsp. allspice chicken seasoning
- 3tbsp. butter
- 6tbsp. extra virgin olive oil
- 1tbsp. fresh thyme
- 1tbsp. fresh oregano
- 1 sprig rosemary
- 2tbsp. mustard
- 1 cube bio chicken stock
- 3 cloves garlic, finely chopped
- 3 shallots, quartered
- 2 big lemons, juice only
- 150ml. hot water
Preheat oven to 220 Celsius degree/Fan mode.
Add the chicken legs, potatoes and shallots in the pan.
Sprinkle with thyme, oregano, rosemary, chicken seasoning, salt and pepper.
Toss with your hands and add the olive oil, butter, garlic and mustard.
Toss again and pour in the lemon juice along with the bio chicken stock and hot water.
Transfer the pan into the oven and roast for 15 minutes.
Reduce the temperature to 165-170 Celsius degree and roast for another 30 minutes.
Turn the potatoes and flip the chicken legs so as everything is evenly cooked.
Roast for additional 30 minutes.
Remove the pan from the oven and serve.