Greek Chicken and Potatoes

 

I love the taste of lemon and Greek herb blends on chicken. It goes even better in my smoker however, this recipe is also delicious in an oven.

I started by preheating my Traeger Timberline 850 smoker (or oven) to 350 F (175 C).

Then I mixed a herb paste for the chicken:

  • 8 ml (1 1/2 tsp) dried oregano
  • 3 ml (3/4 tsp) dried rosemary
  • 3 ml (3/4 tsp) dried thyme
  • 2 ml (1/2 tsp) dried basil
  • 2 ml (1/2 tsp) dried marjoram
  • 1 ml (1/4 tsp) onion powder
  • 1 ml (1/4 tsp) garlic powder
  • zest of one lemon
  • juice of 1 lemon
  • 15 ml (1 tbsp) olive oil

I then spatchcocked a 1.5 kg (3 pound chicken). You start by cutting up each side of the backbone with poultry shears and removing it. Then you run your thumbs along both sides of the cartiledge at the bottom of the breast to the wishbone at the top of the breast. Use the shears to cut under the breastbone and away from the wishbone.

This lets the chicken lie flat and cook more evenly.

I carefully worked my finger under the skin of each breast half and thigh. Then I put 3 ml (3/4 tsp) of the herb paste under the skin and rubbed it around.

I rubbed the remaining paste over the skin of the chicken.

I mixed a cooking liquid for the potatoes:

  • 50 ml (1/4 cup) olive oil
  • 250 ml (1 cup) water
  • 2 cloves garlic, chopped
  • 50 ml (1/4 cup) lemon juice
  • 5 ml (1 tsp)  dried thyme
  • 5 ml (1 tsp) dried rosemary
  • 2 ml (1/2 tsp) pepper
  • 8 ml (1 1/2 tsp) powdered chicken stock base (OXO for example)

I cut 5 medium potatoes into quarters and put them in a single layer in a roasting pan. I poured the cooking liquid over them.

If you are cooking in a smoker, put the chicken on an upper rack. Put the potatoes on a lower rack below the chicken to catch any juices that fall off the chicken.

If you are cooking in an oven, put a wire rack over the top of the roasting pan and put the chicken on the rack. Put the potatoes and chicken in the oven.

After 45 minutes, turn the potatoes.

Cook until the internal temperature in the thickest part of the breast is 165 F (74 C), about 45 minutes more.

Increase the temperature of the smoker or oven to 450 F (230 F). Bring the chicken in and cover it with foil for 15 minutes.

Bring the potatoes in.

Cut the chicken into pieces by cutting the drumsticks off. Then slice between the thighs and the breasts. Cut the wings off the breast. Cut the breast halves appart and cut across each half breast.

We served the chicken and potatoes with a salad.

The Verdict

This chicken is so moist. The skin is bite through and tasty. The potatoes have a soft interior, a nice crust and a great flavour. This is good enough for the best company!

The Old Fat Guy

Greek Chicken and Potatoes

Greek Chicken and Potatoes

Ingredients

  • 1.5 kg (3 pound) chicken
  • 5 medium potatoes
  • Herb Paste:
  • 8 ml (1 1/2 tsp) dried oregano
  • 3 ml (3/4 tsp) dried rosemary
  • 3 ml (3/4 tsp) dried thyme
  • 2 ml (1/2 tsp) dried basil
  • 2 ml (1/2 tsp) dried marjoram
  • 1 ml (1/4 tsp) onion powder
  • 1 ml (1/4 tsp) garlic powder
  • zest of one lemon
  • juice of 1 lemon
  • 15 ml (1 tbsp) olive oil
  • Cooking Liquid:
  • 50 ml (1/4 cup) olive oil
  • 250 ml (1 cup) water
  • 2 cloves garlic, chopped
  • 50 ml (1/4 cup) lemon juice
  • 5 ml (1 tsp)  dried thyme
  • 5 ml (1 tsp) dried rosemary
  • 2 ml (1/2 tsp) pepper
  • 8 ml (1 1/2 tsp) powdered chicken stock base (OXO for example)

Instructions

  1. Preheat a smoker or oven to 350 F (195 C).
  2. Mix the ingredients for the herb paste and set aside.
  3. Spatchcock the chicken by cutting the backbone out with poultry sheers. Then remove the breastbone by cutting it out carefully so the chicken lays flat.
  4. Rub 3 ml (3/4 tsp) of the herb paste under the skin of each breast half and thigh.
  5. Rub the rest of the paste over the skin of the chicken.
  6. Mix the Cooking Liquid together.
  7. Cut the potatoes into quarters and put them in one layer in a roasting pan. Pour the Cooking Liquid over them.
  8. If cooking in a smoker, put the chicken on an upper rack. Put the potatoes on a rack under the chicken so any juices drip into the potatoes.
  9. If cooking in an oven, put a wire rack on the roasting pan and put the chicken on the rack. Then put the pan in the oven.
  10. Cook for 45 minutes. Turn the potatoes.
  11. Cook until the internal temperature in the thickest part of the breast is 165 F (74 C)., about 45 minutes more..
  12. Increase the temperature in the smoker or oven to 450 F.
  13. Bring the chicken inside and tent with foil. Let it rest 15 minutes..
  14. Bring the potatoes in.
  15. Cut the chicken into serving pieces by cutting the drumsticks off, the thighs from the breast, the wings from the breast and the breast halves apart and into 2.
  16. Serve
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