This dish is the most common Sunday family lunch in Greece! It is cheap, tasty, and very easy to make.
Usually we just put the whole chicken in a large pan with the potatoes all around, but i will show you a trick that will make the chicken skin extra crispy. The secret is to put the chicken on a grill rack on top of the potatoes so that the potatoes get all the flavor of the chicken and the chicken does not get ‘boiled’ underneath with the potato moisture.
Cooking time: 1.5 hour
- 1 whole chicken cut in half
- 2 potatoes per person, and depending the size of your pan
- 2 lemons
- 1 orange
- 1 garlic clove smashed or 1 tablespoon garlic puree
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons mustard (hot or mild)
- 1 cup olive oil
- 2 cups water
- Cut the potatoes in small pieces. Put them in a large pan and season well with salt, pepper, oregano & thyme.
- Season the chicken well with salt, pepper, oregano & thyme.
- Mix the lemon juice of 1 lemon, 1 tablespoon of mustard with 3 tablespoons of the oil and massage the chicken all over with it.
- Mix the rest of the lemon, the orange juice, the garlic, the mustard, the olive oil and the water and add it in the potatoes.
- Add some olive oil on top if you want.
- Adjust and place a grill rack on top of the pan with the potatoes and place the chicken on top.
- Cook in 180C for an hour.
- Turn over the chicken and cook for another 1/2 hour.
- Serve with a nice salad.