Its juicy and flavorful with crisp skin.
Simply Recipes / Mihaela Kozaric Sebrek
I hit the jackpot when I was a foreign exchange student in Greece.
Notepad in hand, I spent the summer in their kitchen learning Greek home cooking.
Simply Recipes / Mihaela Kozaric Sebrek
Instead of whole chicken, I usually make the dish with quicker-cooking bone-in chicken thighs anddrumsticks.
Make the marinade as directed and coat the whole chicken in the marinade.
Gently slide some marinade under the skin of the breasts and rub some into the cavity.
Simply Recipes / Mihaela Kozaric Sebrek
Place the spent lemon in the cavity andtruss the chicken.
Marinate for 24 hours.
Cover the bird with foil towards the end of roasting if the skin begins to brown too much.
Simply Recipes / Mihaela Kozaric Sebrek
To soak up all that sunny-flavored goodness, I often add potatoes to the pan.
Toss them once while roasting.
Finely grate the zest from the lemon and then juice it into a large non-reactive bowl or baking dish.
Add the yogurt, olive oil, garlic, oregano, salt, and pepper and whisk to combine.
Cut the chicken legs through the joint into thigh and drumstick pieces using a boning knife or poultry shears.
Add the chicken to the yogurt mixture and rub it into the meat.
Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours.
Simple Tip!
Line a rimmed baking sheet with parchment paper.
Discard any remaining marinade in the bowl.
Tuck the potatoes around the chicken pieces, if using, and sprinkle everything with salt.
Move the baking sheet to the top third of the oven and turn the broiler on high.
Remove from the oven and transfer the chicken and potatoes to a large serving dish.
Pour any pan juices over the top and serve.
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
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