Greek Lemon Roast Chicken & Potatoes With Green Cabbage Salad
  1. Preheat the oven to 425F.

  2. Separate the chicken pieces and season with salt, pepper, mustard, garlic, and dried herbs.

  3. Toss the chicken and potatoes with olive oil and lemon juice in a large bowl.

  4. Arrange the chicken and potatoes in a single layer in a roasting tray.

  5. Pour chicken broth over the potatoes, avoiding the chicken.

  6. Cover with wet parchment paper and foil, then roast for 45 minutes.

  7. Remove the cover and roast for an additional 25 minutes to develop color.

  8. Broil for the final 4-5 minutes to crisp the chicken skin and potatoes.

  9. Prepare the green cabbage salad by mixing shredded cabbage, dill, green onions, feta, oregano, olive oil, and red wine vinegar.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

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