Name: Greek Lemon Chicken with Oven-Roasted Potatoes
Prep time: 25 min
Cook time: 90 min
Total time: 135 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 chicken thighs; 2 chicken breasts (bone-in, skin on); 1 kg floury potatoes (peeled, cut into large wedges); 300 g onions (cut into eighths); 3 unwaxed lemons (juiced, giving about 150 ml juice); 150 ml olive oil; 3 cloves garlic (crushed); 1 tbsp oregano, dried; 1 tsp thyme, dried; 2 tsp salt (for the chicken and marinade); pepper, freshly ground (to taste); 120 ml water; 0.5 bunch flat-leaf parsley (for sprinkling); feta (optional, to serve)

Preparation

Season the chicken pieces generously with salt and pepper and place them in a large, deep roasting tin.
Whisk the lemon juice, olive oil, garlic, oregano, remaining salt, pepper and the water together in a bowl. Turn the potato wedges in it and leave to marinate for about 20 minutes, stirring occasionally.
Arrange the onions and potatoes between the chicken pieces, pour the marinade over and sprinkle everything with thyme.
Put the tin into a cold oven, set it to 200 °C (conventional) and cook for about 1 1/2 hours. Turn the potatoes and chicken once during cooking and add a splash of water if everything threatens to catch. It is done when the potatoes are tender and the skin is golden brown.
Sprinkle with chopped parsley, spoon the pan juices over the potatoes and, if you like, serve with crumbled feta.

Drink with it

White wine · excellent match
Assyrtiko or dry Sauvignon Blanc
Tight acidity stands alongside the lemon in the cooking liquid rather than against it, and cuts through the olive oil and crisp chicken skin.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Dry rosé from Greece or the south of France
Freshness and light red fruit stay lively next to the oregano and thyme and also carry the darker thigh meat.
Pale lager · good match
Pale lager, cool
Carbonation and a mild malt note refresh between bites of the oil-soaked potatoes.
Pils or Helles: What's the Difference?
Floral gin · good match
Floral gin and tonic, plenty of ice and lemon zest
Citrus and herbs in the gin pick up the lemon and oregano; a side path for warm evenings, not a classic.
Gin styles: London Dry, Old Tom, Navy Strength, and more

Preparation

Season the chicken pieces generously with salt and pepper and place them in a large, deep roasting tin.
Whisk the lemon juice, olive oil, garlic, oregano, remaining salt, pepper and the water together in a bowl. Turn the potato wedges in it and leave to marinate for about 20 minutes, stirring occasionally.
Arrange the onions and potatoes between the chicken pieces, pour the marinade over and sprinkle everything with thyme.
Put the tin into a cold oven, set it to 200 °C (conventional) and cook for about 1 1/2 hours. Turn the potatoes and chicken once during cooking and add a splash of water if everything threatens to catch. It is done when the potatoes are tender and the skin is golden brown.
Sprinkle with chopped parsley, spoon the pan juices over the potatoes and, if you like, serve with crumbled feta.

Drink with it

White wine · excellent match
Assyrtiko or dry Sauvignon Blanc
Tight acidity stands alongside the lemon in the cooking liquid rather than against it, and cuts through the olive oil and crisp chicken skin.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Dry rosé from Greece or the south of France
Freshness and light red fruit stay lively next to the oregano and thyme and also carry the darker thigh meat.
Pale lager · good match
Pale lager, cool
Carbonation and a mild malt note refresh between bites of the oil-soaked potatoes.
Pils or Helles: What's the Difference?
Floral gin · good match
Floral gin and tonic, plenty of ice and lemon zest
Citrus and herbs in the gin pick up the lemon and oregano; a side path for warm evenings, not a classic.
Gin styles: London Dry, Old Tom, Navy Strength, and more

Greek Lemon Chicken with Oven-Roasted Potatoes

Preparation

Drink with it

Assyrtiko or dry Sauvignon Blanc

Dry rosé from Greece or the south of France

Pale lager, cool

Floral gin and tonic, plenty of ice and lemon zest

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze

Blanquette de Veau (Veal in White Sauce)

Greek Lemon Chicken with Oven-Roasted Potatoes

Preparation

Drink with it

Assyrtiko or dry Sauvignon Blanc

Dry rosé from Greece or the south of France

Pale lager, cool

Floral gin and tonic, plenty of ice and lemon zest

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze

Blanquette de Veau (Veal in White Sauce)