Prepare the Greek Lemon Mixture
Finely chop the fresh rosemary. Mince the garlic cloves. Zest the lemon, then juice it. In a small bowl, combine the olive oil, Dijon mustard, minced garlic, lemon zest, lemon juice, chopped rosemary, and salt. Mix well until all ingredients are thoroughly combined.
3 Prepare the Baking Dish
Pour about 1/2 cup of water into the bottom of a large baking dish. Place the butterflied chicken in the baking dish, skin-side up. Scatter your chopped potatoes around the chicken. Generously smother the chicken and potatoes with your prepared Greek lemon mixture, ensuring everything is well coated. Spray or brush one side of a sheet of foil and place it over the entire dish (oil side down).
4 Cook that chicken!
Oven bake for 25 minutes. Remove the foil, flip the potatoes, and bake for another 25. Turn on the broiler or grill for the last few minutes to crisp up that skin. Poke the chicken with a skewer. If the juice runs clear, your chicken is ready! Leave to rest for 15 minutes before serving.
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 10g50%
- Sodium 1036mg44%
- Total Carbohydrate 58g20%
- Sugars 5g
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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