Jonathan Wilhoite Blog: How To Make Greek-Style Lemon Chicken and Potatoes

(Image credit: Lauren Volo)

Open Cooking Lesson

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Remove the zest from the oil and discard; set the oil aside.”,”image”:{“id”:”8f813e9dc6cedf89c13e2c874799456952c61a25″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:00:13.203-04:00″,”updated_at”:”2017-03-24T12:00:13.203-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekChickenPotatoes_44898_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”eaf9570aa54b701577c0dee37d6f959e23d74f1a”,”caption”:”\u003cb\u003eSeason the chicken:\u003c/b\u003e Zest both lemons with a Microplane to yield 2 tablespoons of finely grated zest. Thinly slice 1/2 of one of the zested lemons, removing the seeds. Juice the remaining 1 1/2 zested lemons to yield 1/4 cup of juice; set aside for the lemony broth. Mix the lemon zest, garlic, salt, oregano, pepper, and marjoram together in a small bowl. Sprinkle onto the chicken and rub in. Set aside at room temperature for 30 minutes or refrigerate for up to 24 hours.”,”image”:{“id”:”eaf9570aa54b701577c0dee37d6f959e23d74f1a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:00:13.147-04:00″,”updated_at”:”2017-03-24T12:00:13.147-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekChickenPotatoes_44906_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ff3bc354207f57a31970eed316f1ba383418fdf7″,”caption”:”\u003cb\u003eSeason the potatoes:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 400°F. Place the potatoes, 1 tablespoon of the infused olive oil, oregano, salt, marjoram, and pepper in a medium bowl and toss to combine.”,”image”:{“id”:”ff3bc354207f57a31970eed316f1ba383418fdf7″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:00:13.037-04:00″,”updated_at”:”2017-03-24T12:00:13.037-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekChickenPotatoes_44915_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3fab022dfdc2910bcb8f6ae03e34c46f1ababa2b”,”caption”:”\u003cb\u003eRoast the chicken and potatoes: \u003c/b\u003eBrush a rimmed baking sheet with 1 tablespoon of the infused oil. Scatter the potatoes cut-side down over half of the prepared baking sheet. Arrange the chicken pieces skin-side up on the other half of the baking sheet. Distribute the reserved lemon slices over and around the chicken pieces. Bake 20 minutes. Flip the potatoes, then continue roasting until the chicken registers registers 165°F on an instant-read thermometer, about 25 minutes more. Meanwhile, prepare the broth.”,”image”:{“id”:”3fab022dfdc2910bcb8f6ae03e34c46f1ababa2b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:00:12.950-04:00″,”updated_at”:”2017-03-24T12:00:12.950-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekChickenPotatoes_44919_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1bc0572b5576a42ac8c82e9f45b3655230d28bce”,”caption”:”\u003cb\u003ePrepare the broth:\u003c/b\u003e Whisk the remaining 4 teaspoons of infused oil, reserved 1/4 cup lemon juice, chicken broth, and salt together in a small bowl.”,”image”:{“id”:”1bc0572b5576a42ac8c82e9f45b3655230d28bce”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:00:12.806-04:00″,”updated_at”:”2017-03-24T12:00:12.806-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekChickenPotatos_45010_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”31945e32cbe59f87bcaabad3cc889d6916b61362″,”caption”:”\u003cb\u003eBroil to crisp the chicken skin:\u003c/b\u003e Pour the lemony broth onto the baking sheet and turn the oven to broil. Broil until the chicken skin is browned and crisp, 1 to 3 minutes.”,”image”:{“id”:”31945e32cbe59f87bcaabad3cc889d6916b61362″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:00:12.777-04:00″,”updated_at”:”2017-03-24T12:00:12.777-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekChickenPotatos_45014_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7b7583354d6e1e5a7ac291e130de11021eb1bc2b”,”caption”:”\u003cb\u003eServe:\u003c/b\u003e Serve the chicken with the potato wedges and caramelized lemon slices. Pour lemony drippings from the pan over each serving and top with the feta cheese and olives.”,”image”:{“id”:”7b7583354d6e1e5a7ac291e130de11021eb1bc2b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:34:01.437-04:00″,”updated_at”:”2017-03-27T13:34:01.437-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekChickenPotatos_45056_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

My love affair with Mediterranean-style chicken and potatoes began with the Sorrento Lemon Chicken from Gio’s Chicken Amalfitano in Atlanta. This juicy baked chicken has golden, crisp skin and is served with herbed potatoes bathed in a luscious lemony broth.

I’ve spent the last several years baking this dish for family and friends on weeknights and for special occasions. Although the inspiration was an Italian affair, my most recent, and dare I say favorite, iteration of this dish has a distinctly Greek flair.

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