A delightful Greek-inspired roasted chicken dish with a zesty lemon-garlic flavor and perfectly herbed potatoes.
Preheat your oven to 425°F and position the rack at the bottom.
Preheating ensures even cooking and helps achieve a crispy skin.
Grease a roasting pan with olive oil.
Using olive oil adds flavor and prevents sticking.
Cut the chicken in half using kitchen shears, removing the backbone.
Cutting the chicken in half helps it cook more evenly.
Season the chicken halves with salt and pepper and place them skin-side down in the pan.
Season generously for the best flavor.
Cut the potatoes into wedges and season with salt, pepper, and oregano. Arrange them around the chicken.
Cutting the potatoes into similar sizes ensures they cook evenly.
Add the garlic cloves and onion slices around the potatoes.
Garlic and onions add depth of flavor to the dish.
Whisk together the juice of the lemons and olive oil, then drizzle over the chicken and potatoes.
Whisking emulsifies the mixture for even distribution.
Pour the chicken broth into the corners of the pan.
Adding broth keeps the dish moist and flavorful.
Roast uncovered for 50 minutes.
Check occasionally to ensure the chicken is browning evenly.
Turn the chicken skin-side up, baste with pan juices, and continue roasting for another 30-40 minutes until cooked through.
Basting keeps the chicken moist and flavorful.
Serve the chicken and potatoes with the pan juices drizzled on top.
Garnish with fresh herbs like parsley for added color and flavor.