Recipe: Old Venice's Greek Lemon Chicken
This recipe is from Old Venice in Manhattan Beach, Calif.
Makes 4 to 6 servings
1 (3 ½- to 4 ½-pound) whole chicken
Salt and pepper
2 pounds boiling potatoes
2 large lemons
Heaping tablespoon Greek oregano
1 cup olive oil
1 ½ cups water
1. Heat the oven to 375 degrees. Wash and dry the chicken. Halve or quarter the chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste.
2. Peel and cut the potatoes into wedges. Place them in a bowl and toss with 3/4 teaspoon each of salt and pepper, or to taste.
3. Place the chicken, skin-side down, in a roasting pan, and scatter the potatoes around it. Halve the lemons and squeeze them over the chicken and potatoes. Sprinkle over the oregano. Drizzle over the oil and water.
4. Roast the chicken for 20 minutes, then turn it skin-side up. Continue to roast for 40 more minutes. Increase the temperature to 400 degrees and continue to roast about 8 to 10 more minutes until the chicken is golden and crisp, and a thermometer inserted deep into the thigh, but not touching the bone, reads 165 degrees.
5. Cool slightly before serving. Serve the chicken and potatoes together, spooning a little sauce over each serving.
Adapted from Old Venice in Manhattan Beach, Calif., as published by Noelle Carter in the Los Angeles Times
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