The holidays are over and getting back into our daily routine can be difficult. In Greece the holiday season stretches all the way to the 7th of January. After that, schools start, work starts and everyone is waiting for the next big holiday.
With that in mind, I try to ease into things slowly and that includes avoiding difficult recipes and meals that take too much time to prepare. So one of my favorites for times like these is roasted chicken and potatoes, it’s one of those dishes that you can make fairly quickly and can last you for a couple of days.
This meal is a classic dish that wass served often when you have company over. You may have seen my mom’s classic version of the dish, and if you haven’t you can click here for the recipe. This is a slightly different version inspired by an Ina Garten recipe, with similar ingredients but used differently.
The lemon and garlic are tucked under the skin of the chicken providing an intense flavor. There are also carrots and in the past I’ve made it with sweet potatoes. Onions are also in this recipe, more so to provide flavor rather than to be consumed (although to be honest, I eat them all).
This chicken is delicious and very juicy. And since it is baked at a higher temperature, the potatoes are extra crunchy. In fact they are so good, I’ve eaten half of them before I’ve served the chicken.
Serve this with a seasonal salad such as cabbage and carrot or romaine lettuce salad dressed with olive oil and vinegar and you are set.
This dish has all those extras that make the Greek diet so healthy such as oregano, lemon, garlic and olive oil and rich sources of antioxidants.