Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
- Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
- Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.
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Jayson Mutunga
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Trasi Armstrong
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the cleanup is minimal.
Frankie LaPorte
[email protected]I followed the recipe exactly and the chicken came out dry. I'm not sure what went wrong.
Naomi Taylor
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken and potatoes are both cooked to perfection.
Mahid Islam
[email protected]I'm not a fan of chicken, but I loved this recipe. The potatoes were especially delicious.
Muhmmad Faisal
[email protected]This was my first time making Greek roast chicken and it turned out great! The lemon-dill sauce was the perfect finishing touch.
polis Khan
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it.
Khalil Official
[email protected]This dish was a disappointment. The chicken was dry and the potatoes were bland.
Mifleth murfillo
[email protected]The chicken was a bit overcooked, but the potatoes were perfect.
caycay big
[email protected]This recipe is a keeper! I'll definitely be making it again.
Sajjad Opridi
[email protected]I'm not a big fan of dill, so I substituted parsley instead. The chicken and potatoes were still delicious.
Sabrina Toledo
[email protected]This is my new favorite way to make chicken. It's so easy and the results are amazing.
Rowen Camryn
[email protected]I found this recipe to be too bland. I added some extra herbs and spices to give it more flavor.
iitz Diana
[email protected]The chicken was a bit dry, but the potatoes were delicious.
David Ekeoma
[email protected]This dish was easy to make and turned out delicious. I especially loved the lemon-dill sauce.
Ahmer Naseer Attri Rizvi
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always juicy and flavorful, and the potatoes are the perfect side dish.
Ramon Contreras
[email protected]This Greek roast chicken with lemon-dill potatoes was a hit! The chicken was moist and flavorful, and the potatoes were crispy on the outside and fluffy on the inside. The lemon-dill sauce added a bright and tangy flavor to the dish.