Greek Lemon Chicken and Potatoes

Make an ordinary dinner EXTRAORDINARY! The easiest sheet pan dinner, made even easier if you use a store bought marinated lemon chicken – I love the one from Trader Joe’s. 2 chickens will easily fit on the sheet pan if you’re cooking for a larger group. Serve with a simple Greek salad on the side. The potatoes are the absolute star of the show – make them any time you need a fantastic potato side dish.

Recipe:

1 Lemon-Rosemary Spatchcocked Chicken ( from Trader Joe’s if you live in the US)
2 cloves garlic
1/4 cup freshly squeezed lemon juice
5 tablespoons olive oil, preferably Greek
2 tablespoons yellow mustard
1 teaspoons dried oregano
1 teaspoon kosher salt
Freshly ground black pepper
1 pounds Yukon Gold potatoes, peeled and cut into wedges
1/2 cup water or chicken broth

Double the recipe for the potatoes if you use 2 chickens and roast on a separate sheet pan.

Preheat the oven to 375°F/190°C.

In a large combine garlic, lemon juice , olive oil, oregano, salt & black pepper.
Add the potatoes and toss to combine.
Place the chicken on a small
rack on a sheet pan . Remove the potatoes from the sauce (reserve the sauce) and place around the chicken, directly on the sheet pan. Season with salt & black pepper. Carefully pour the chicken broth around the potatoes.
Place the sheet pan in the oven for approximately 1 hour 15 minutes, until the chicken is golden brown and reaches 165°F.
Remove the chicken and the rack from the sheet pan. Allow to rest. Toss the potatoes in the remaining sauce and return to the oven. Turn the oven up to 400°F/200°C and continue roasting until the potatoes are crispy and golden brown.
Cut the chicken into portions and serve on a platter with the potatoes.