I got this recipe from my mother-in-law. She’s Greek, obvi, and knows how to make the best oven roasted chicken and potatoes in the world. Needless to say, no matter how many times I’ve made this recipe it never turns out like hers. Hate when that happens. Same goes for my mom’s Batata Sofrito which is also a chicken and potato dish. So frustrating.
This is as close as I will ever get. I’m coming to terms with that. I know you’ve already looked at the recipe and said to yourself, “whooaaaa, that’s a lot of oil.” Don’t you dare take down the amount of oil. It’s part of what makes the potatoes so darn good and crispy. Trust me, I have already taken the oil down as much as I can from the original Greek woman recipe. Don’t mess with this recipe. It’s perfect. I prefer to shred the chicken off the bone and put it in a bowl with the potatoes, feta cheese and pan drippings. Not as fancy as when you plate the whole chicken piece but oh-so-goooood.
In a large bowl, toss the potatoes, 1/8 cup olive oil, lemon juice, oregano and salt. Transfer the potatoes and all the juices to the pan. Make sure the potatoes are all cut side down and they’re not over lapping.
Toss the chicken pieces with the 1 1/2 tablespoons of olive oil, lemon juice, oregano and salt to coat. Transfer the chicken to the pan with the juices. Don’t place the pieces on top of any potatoes. Make sure there is enough room between the chicken pieces for them to crisp and not steam.
Roast for 30-35 minutes then broil on high for 3-4 minutes. Chicken should be cooked through and skin should be browned. Potatoes will be well roasted, crispy outsides with a creamy insides. Serve with feta cheese and lemon wedges.