Greek Lemon Chicken with Potatoes – Restaurant Style

Greek Lemon Chicken with Potatoes – Restaurant Style

I remember being surprised the first time I ordered chicken in a restaurant and there was 1/2 of a chicken on my plate. I’m calling this Greek Lemon Chicken with Potatoes “restaurant style” because I’ve left the chicken cut in half like you get at at restaurant. Once you have the chicken and potatoes prepped, it’s hands off cooking time until you have a restaurant quality dinner made at home. Add a Caesar Salad or Simple Sauteed Green beans to complete the meal

Before I was married,  I dated a young man who came from a Greek background.  His Mom made an awesome baked Greek lemon chicken that I’ve never forgotten.  She cut up the chicken into into their usual individual pieces, except she cut the breast and wing portion into two equal pieces. This recipe is inspired by her baked chicken.

Note: I liked the picture without the potatoes so much better you don’t see them here.

Greek Lemon Chicken with Potatoes – Restaurant Style
1 whole chicken 3 – 5 lbs.
1 extra large russet potato or sweet potato
juice of 1 lemon
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon white pepper (omit for AIP)
olive oil

 

Pre-heat oven to 350 degrees. Cut chicken in half by cutting along each side of the backbone. Save this in a freezer back until you have enough for Homemade Chicken Stock.

 

Flip the chicken over, and cut along the breast bone until you have two pieces.

 

Gather and measure the spices into a small bowl add enough olive oil to make a paste.

 

Squeeze lemon for juice, pat chicken dry with paper towel, place chicken in a 9″ x 13″ baker, and drizzle with lemon juice.

 

Divide paste and rub evenly over chicken.

 

Cut potato into equal pieces, coat with olive oil, and place around chicken.

 

Bake chicken for 1 1/2 hours and enjoy the rich, juicy flavors.

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Greek Lemon Chicken with Potatoes - Restaurant Style

August 8, 2012
: 2
: 15 min
: 90 min
: 1 hr 45 min
: Intermediate

By:

Ingredients
  • Greek Lemon Chicken with Potatoes - Restaurant Style
  • 1 whole chicken 3 - 5 lbs.
  • 1 extra large russet potato
  • juice of 1 lemon
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper (omit for AIP)
  • olive oil
Directions
  • Step 1 1) Pre-heat oven to 350 degrees. Cut chicken in half by cutting along each side of the backbone.
  • Step 2 2) Flip the chicken over, and cut along the breast bone until you have two pieces.
  • Step 3 3) Gather and measure the spices into a small bowl add enough olive oil to make a paste.
  • Step 4 4) Squeeze lemon for juice, pat chicken dry with paper towel, place chicken in a 9″ x 13″ baker, and drizzle with lemon juice.
  • Step 5 5) Divide paste and rub evenly over chicken.
  • Step 6 6) Cut potato into equal pieces, coat with olive oil, and place around chicken.
  • Step 7 7) Bake chicken for 1 1/2 hours and enjoy the rich, juicy flavors.

1 thought on “Greek Lemon Chicken with Potatoes – Restaurant Style”

  • Hi Michele! I definitely remember having this in Escondido. Great recipe.

    I was looking for some of the recipes I got to taste when I was with you and Chuck last month. Are they posted somewhere?

    Thanks!
    Tim M

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