Greek Lemon and Oregano Chicken

 

INGREDIENTS:

  • 1 large organic chicken
  • ½ cup Spice Horizon Greek Kalamata olive oil
  • 1 large organic lemon, juiced
  • 1 ½ Tbsp Spice Horizon Greek Seasoning
  • 2 cloves garlic, mince

POTATO MIXTURE:

  • 5 large potatoes, peeled and cut into wedges
  • 1 large organic lemon, juiced
  • ½ cup Spice Horizon Greek Kalamata olive oil
  • ½ cup water
  • 1 ½ Tbsp Spice Horizon Greek seasonin

DIRECTIONS:

  1. Preheat oven to 450 degrees F.
  2. Pat chicken dry. 
  3. In a large bowl, whisk olive oil, garlic and lemon juice together
  4. Place chicken in a large freezer bag, add squeezed lemon rind, lemon juice, garlic and olive oil mixture to the chicken. 
  5. Seal bag, place bag with chicken in a clean bowl and refrigerate for 3 hours. (In case the freezer bag has a small hole in it, the bowl will keep your refrigerator clean)
  6. While the chicken is in the refrigerator, peel and cut the potatoes into wedges, and place the potatoes in a large roasting pan. Pour the water and olive oil into the roasting pan. Sprinkle Greek seasoning over the potatoes.
  7. Start roasting the potatoes, and when they begin to turn golden-brown, stir them and push them to the edges of the pan to allow room for the chicken (about 30 minutes).
  8. Remove chicken from the refrigerator and allow it to come to room temperature while the potatoes are roasting.
  9. Sprinkle outside of the chicken generously with the Greek Seasoning
  10. Place chicken in the roasting pan breast side down (in the middle of the potatoes) and pour the remaining juices from marinade into the hot roasting pan. 
  11. Return the roasting pan to the very hot oven until the top of the chicken begin to turn golden-brown, (about 30 minutes).
  12. Take roasting pan out of the oven, and flip the chicken over (this time breast side up) continuing to roast the chicken on the other side for another 30 minutes. Stir potatoes so that they don’t stick. If the water mixture has evaporated, add another ½ cup