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Recipe Category / Chicken and Turkey
Roast Chicken with Lemon and Potatoes
  • Preheat oven to 200* C (390* F) Fan.

For the potatoes

  • Peel the potatoes and chop them in to wedges.
  • Place a pan over high heat and add olive oil.
  • When it gets very hot, add the potatoes.
  • Add salt, pepper and a few sprigs of fresh thyme.
  • Sauté until golden.
  • When ready, transfer to an ovenproof baking dish and set aside until needed.

For the marinade

  • Beat the garlic, bouillon cube, oregano, lemon rind, lemon juice, extra virgin olive oil, water, honey, mustard and a generous amount of thyme in a food processor, until the garlic completely breaks down and all of the ingredients are combined.

For the chicken

  • It is better to wear disposable gloves when working with raw chicken.
  • Place the chicken in a large bowl and pour the marinade over it.
  • Massage it on to chicken until it is completely coated.
  • You can cook it immediately or refrigerate and let it marinate for up to 1 ½ days. The longer you let the marinade work on the chicken, the tastier it will turn out!
  • When ready to cook, place chicken over the potatoes in the baking dish.
  • Drizzle any remaining marinade over chicken and potatoes and cover with aluminum foil.
  • Roast for 45 minutes, remove aluminum foil and roast for another 30-45 minutes, basting the chicken with the marinade and juices as often as possible.

When ready, serve lemon chicken and potatoes with Greek strained yogurt! 

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Nutrition information per portion

Calories (kcal)
36 %
Total Fat (g)
55 %
Saturated Fat (g)
51 %
Total Carbs (g)
17 %
Sugars (g)
10 %
Protein (g)
87 %
Fibre (g)
17 %
Sodium (g)
31 %

*Based on an adult’s daily reference intake of 2000 kcal.