Most of the people I know they love summer for endless swimming in the sea…
Roast chicken with lemon and potatoes, the synonym of Sunday.
An all time classic battle with my sister back in my hometown when I was a teenager was roast chicken with lemon VS roast chicken with tomatoe sauce. I was (and still am) a fan of chicken with lemon, Dimitra (my sister) was (and still is) a fan of chicken with tomatoe sauce. My mother? My mother was desperate.
Now, that I am living alone and I am the master of my kitchen I make roast chicken always with lemon. I bet that if Dimitra eat someday this recipe she will regret for her choice for all of these years.
I used a recipe by Akis Petretzikis for the marinade, a marinade which make roast chicken with lemon even better!
So, if you have no idea on what you will cook for Sunday lunch keep reading. Just have in mind that the following recipe is about to serve 2 people, thus if you have a bigger family just double the needed ingredients.
You will need:
- around 10-12 baby potatoes
- 2-3 tablespoons olive oil
- 2 chicken thighs
For the marinade
- 1-2 cloves of garlic
- 1/2 chicken bouillon cube
- 1/2 teaspoon dry oregano
- rind of 1 lemons
- juice from 1 lemons
- 30 g extra virgin Greek olive oil
- 100 ml water
- a generous amount of thyme
- 20 g honey
- 30 g mustard, mild
First, remember to preheat the oven to 200* C.
Making the marinade is very simple. Beat the garlic, bouillon cube, oregano, lemon rind, lemon juice, extra virgin olive oil, water, honey, mustard and a generous amount of thyme in a food processor, until the garlic completely breaks down and all of the ingredients are combined.
Then, place chicken thighs in a large bowl and pour the marinade over it. Massage it on to chicken until it is completely coated. Place chicken thighs and the potatoes in the baking dish.
Drizzle any remaining marinade over chicken and potatoes and cover with aluminum foil. If you have a bake glass casserole with lid just use the lid instead of aluminum foil.
Roast for 45 minutes, remove aluminum foil/lid and roast for another 30-45 minutes, basting the chicken with the marinade and juices as often as possible.