Turn on the oven and heat it at 170C. Clean the potatoes and cut them in big chuncks (cubes or fat slices) – about 6 pieces per potato. Oil them and put them in the pirex, cook at this low heat for half an hour.
Clean the chicken and burn the left small feathers. Rub it with lemon and using a brush make sure it’s fully oiled. You can cook it whole or cut it in portions – about 6 good pieces. – I usually cut it to make sure it cooks and roasts evenly.
Take out the pirex and add the chicken pieces and the lemon juice (juice of 1 lemon / 1 chicken + potatoes tray). Cook for about another half an hour.
Take out the pirex and season well with salt, pepper, oregano or rosemary. Cook for another 20 minutes on the windy option of the oven, but keep the temperature low.
Take out the pirex and turn all the ingredients upside down, season well and cook for another 20-30 minutes on a windy heat option of the oven – or until the chicken is golden.
The potatoes for this dish are not roasted, they are lemony and more boiled than roasted. But this is the favorite Greek way 🙂
Serve hot with salad and feta cheese.
I cooked like this my trays with lamb meat and chicken stuffing for a party I had at home.
Same recipe, olive oil, oregano and lemon juice. You can’t get that wrong if yours guests are Greek. Cheers, Dana.