We doubt any other dish will remind a Greek of their mother’s kitchen more than roasted chicken and potatoes. Slathered in a lemony, garlicky sauce, the meat gets tender enough to fall off the bone – the potatoes soft like butter. The sauce, meanwhile, made with wine, olive oil and a generous dollop of mustard, is so good, you need to serve this with bread, to soak up every drop off the plate.
Heat the oil in a pan over medium heat, and cook your chicken for about 4-5 minutes, until browned (cook a few pieces at a time, if they don’t fit in the pan).
Preheat your oven to 180°C, on the fan function. Transfer the chicken and the oil from the pan to a roasting tin or other oven-proof dish with a lid. Add the potatoes in and around the chicken, and season with salt and pepper.
To the pan you just used, add the garlic, chili flakes, wine, mustard, lemon zest and juice, and cook while stirring for 2-3 minutes.
Pour the sauce over the chicken and potatoes. Cover with the lid, and cook in the oven for about 40 minutes. Uncover and cook for another 15 minutes, until the potatoes are soft, and the chicken is golden.
This recipe was previously published in Greek at gastronomos.gr.
1 large chicken, in 8 pieces
4 cloves of garlic, finely chopped
1/4 tsp. chili flakes
1 kg potatoes, cut into thin wedges
200 ml dry white wine
3 tbsp. spicy mustard
50 ml lemon juice
2 tsp. lemon zest
70 ml olive oil
salt and freshly ground pepper