Go Back Email Link
–+ servings
Print

Greek Style Roasted Lemon and Garlic Chicken with Potatoes and Carrots

Juicy chicken with crispy vegetables cooked with antioxidant rich olive oil, lemon, garlic and oregano. A perfect meal for anytime.
Course Dinner, Entree, lunch
Cuisine Greek, Mediterranean
Keyword Roasted Lemon Chicken
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Elena Paravantes

Ingredients

  • 1 ½ pound of chicken legs with thigh attached
  • ½ cup olive oil
  • 1 lemon cut in quarters
  • 4 cloves of garlic peeled and cut in half
  • 1 tablespoon oregano
  • Salt/Pepper
  • 3-4 carrots
  • 4 large potatoes
  • 1 large onion sliced

Instructions

  • Preheat oven at 425 degrees Fahrenheit (220 degrees Celsius).
  • Rub salt and pepper into the chicken.
  • Push under the skin of each piece I piece of lemon and 2 garlic clove halves.
  • Place chicken on a large pan (large enough to fit potatoes and carrots in one layer).
  • Cut potato and carrots in smallish pieces 1 ½ -2 inches and put in a bowl along with sliced onion.
  • Add 4 tablespoon olive oil to the vegetables, pepper, and the oregano and mix well, until all vegetables are coated well.
  • Spread vegetables around the chicken.
  • Brush chicken generously with olive oil on both sides, roast skin facing up.
  • 9. Roast for about 45 minutes-1 hour (if you are roasting a whole chicken it will take longer about a ½ hour more).
  • Check chicken, juices should be clear, although I prefer a meat thermometer, temperature at thickest part should be 165 F (74 C).
  • If chicken is done, but vegetables are not, remove chicken and cover with aluminum foil, and roast until vegetables are crunchy on the outside and soft on the inside.