Roasted Mediterranean Lemon Herb Flattened Chicken with Fingerling Potatoes
Growing up in a Greek Cypriot family, there was always roasting meats with fresh herbs, garlic and onion in clay pots. My mom always said that clay pot cooking was a slow, delicate, tastier and healthy way of cooking. This recipe is one of our family favourites, we hope you enjoy it as much as we do!
2 tbsp. fresh rosemary, finely chopped
2 tbsp. fresh thyme, finely chopped
2 tbsp. fresh oregano, finely chopped
3 large garlic cloves, minced
½ cup extra-virgin olive oil
Sea salt and fresh ground black pepper
1 large roasting chicken, flattened
¾ cup, fresh lemon juice, reserve the lemon halves
¼ cup dry white wine
½ cup, chicken broth
2lb mini fingerling potatoes, scrubbed with skin on
1 large red onion, cut in 6 wedges
1 large garlic bulb, cut in half horizontal
Sea salt and fresh ground pepper
To make marinade: Whisk together all ingredients and season with salt and fresh ground pepper. Set aside
Place chicken in a glass baking dish. Rub chicken all over, as well as under the skin with marinade. Be careful not to tear it. Cover with plastic wrap and place in refrigerator for 1 hour.
Preheat oven to 400F.
Place chicken in the center of a large clay roasting pan. Add the potatoes and red onions in the pan, surrounding the chicken.
Whisk together the lemon juice, wine and broth. Pour over chicken, potatoes and onions. Add the lemon and garlic halves to the pan. Season with salt and fresh ground black pepper.
Roast for 45-50 minutes until meat thermometer reads 160F. Increase oven to broil and roast until chicken is golden and skin is crispy, 5-6 mins.
Serve topped with juices.
SERVINGS 4 | PREP & COOK TIME 1 hour + 1 hour marinating time