Name: Greek Roast Chicken with Lemon Potatoes
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 115 min
Yield: 6
Cuisine: Greek / Mediterranean
Ingredients: 2 and 1/2 pounds baby gold potatoes, halved; 1 large onion, peeled and quartered; 1 whole head of garlic, cut in half vertically and divided; 2 carrots, peeled and cut into halves or thirds; 1 large celery stalk, cut into halves or thirds; Juice of 2 lemons; Olive oil, for drizzling; Salt, to taste; Freshly cracked black pepper, to taste; Crushed red pepper flakes, to taste; Dried crushed oregano, to taste; 3/4 cup chicken broth; Chicken neck, if included with the chicken; 1 whole chicken, approximately 4 and 1/2–5 pounds; 4 ounces salted butter, melted; Juice of 1–2 lemons; Salt, to taste; Freshly cracked black pepper, to taste; Dried crushed oregano, to taste; Crushed red pepper flakes, to taste; 2 teaspoons ground coriander, divided; 1 teaspoon ground cumin; 2 sprigs fresh rosemary; A small bunch fresh thyme sprigs

Method

27 steps

Preheat the oven to 400°F.
Place the halved baby gold potatoes in a large covered Dutch oven. Add the quartered onion, half of the garlic head, carrots, and celery.
Add the juice of 2 lemons and drizzle generously with olive oil. Season with salt, black pepper, crushed red pepper flakes, and dried oregano.
Pour the chicken broth around the vegetables and toss until evenly coated.
Remove the chicken neck from the cavity, if included, and add it to the potatoes.
Remove everything else from the chicken cavity and pat the chicken dry inside and out with paper towels.
Carefully separate the skin from the breast meat without tearing it.
Season the back of the chicken with salt, black pepper, and dried oregano.
Place the chicken breast-side up over the potatoes and vegetables.
Place the remaining half of the garlic head inside the chicken cavity.
Season the cavity with 1 teaspoon salt, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon dried oregano.
Add the rosemary and thyme sprigs to the cavity.
Season the melted salted butter with black pepper and dried oregano.
Pour some of the seasoned melted butter underneath the loosened breast skin and spread over the breast meat.
Pour the remaining melted butter over the top of the chicken and legs.
Pour the juice of 1–2 lemons over the chicken.
Season the top with salt, remaining ground coriander, crushed red pepper flakes, black pepper, and dried oregano.
Cover the Dutch oven and roast at 400°F for 1 hour.
Remove the lid, increase oven temperature to 425°F.
Baste the chicken with pan juices, turn potatoes and vegetables to coat evenly.
Return to oven and roast uncovered for 35–45 minutes, basting several times.
Stop basting during the final 10 minutes so the skin has time to brown.
Check doneness: breast registers 165°F, thighs at least 175°F without touching bone.
If skin browns too early, loosely cover with foil and continue roasting.
Transfer chicken to a cutting board and rest for 15 minutes.
Remove herbs and chicken neck from cavity.
Transfer potatoes and vegetables to a serving platter, spoon pan juices over before serving.