Gluten-free Greek Lemon Roast Chicken with Roasted Potatoes (Kotopoulo me Patates/ Κοτόπουλο με πατάτες)
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A delicious roast chicken dish packed with the fresh flavours from the Mediterranean. Made with the key trio of Greek flavours including lemon, oregano and olive oil; this recipe is a great family meal or dinner party favourite! For best results, leave the chicken to marinate in the fridge overnight. This gluten-free roast chicken is made with just a handful of ingredients and is easy to make for mid-week meals.
Can I make any substitutions?
This recipe calls for bone-in chicken quarters (thigh and drumstick connected as one piece), but you can use any cut you like such as boneless thighs, drumsticks (legs), or use a whole chicken and cut into quarters. It’s best to keep the skin on as this helps prevent the meat from drying. If you use chicken breast, be sure to adjust the cooking time accordingly as meat off the bone tends to cook faster than on the bone.
Can I adapt the recipe for different diets?
This recipe is naturally gluten-free and dairy-free. But for a vegan meat-free option, replace the chicken with 1 large head of cauliflower and omit the cauliflower rice. No need to marinate overnight, just drizzle the herby lemon sauce over the cauliflower and roast for 30 minutes covered with aluminum foil and 10-15 mins further without it to crisp up. Serve with other green veggies of choice.
How to store this lemon roast chicken recipe?
This recipe is best kept covered in an airtight container in the fridge for up to 5 days or longer in a plastic airtight container in the freezer. To reheat from frozen, simply allow to fully defrost and reheat in the microwave or in the oven.
4 chicken legs and thighs, bone in. You can also make this with a whole chicken cut into 8 pieces or use boneless thighs.
For meat-free option, replace chicken with 1 large head of cauliflower.
For the potatoes:
6 medium potatoes, peeled and cut into wedges
4 Tbsp Greek extra virgin olive oil
sea salt and pepper to taste
a few sprigs of fresh thyme
For the marinade:
3-4 garlic cloves
1 cube chicken stock
1 tsp dried oregano
lemon zest, from 2 unwaxed lemons
2 lemons, juiced
3 Tbsp Greek extra virgin olive oil
1 Tbsp fresh thyme, leaves removed from stem
1 Tbsp Greek honey, or maple syrup
1 Tbsp wholegrain mustard
Preheat oven to 200ºC.
For the potatoes:
Peel the potatoes and cut them lengthways into wedges.
Place a large pan over high heat and add the olive oil.
Add the potatoes when the pan is very hot.
Add salt, pepper and a few sprigs of fresh thyme and sauté until golden.
When ready, transfer to an ovenproof baking tray and set aside.
For the marinade:
In a blender add the garlic, stock cube, oregano, lemon zest, lemon juice, extra virgin olive oil, water, honey, mustard and a fresh thyme leaves and blend until everything had broken down and well combined. It will smell amazing!
For the chicken:
Place the chicken (or califlower) in a large bowl and pour the marinade over it and make sure every bit is completely coated.
It can be cooked immediately or refrigerate to let it marinate over night (recommended for chicken only).
When ready to cook, place the chicken on top of the potatoes in the baking tray.
Drizzle the remaining marinade over chicken and potatoes and cover with aluminum foil.
Roast for 40 minutes, then remove aluminum foil and roast for another 15 minutes til golden.
SERVE THIS WITH.
Chicken - is a source of high-quality dietary protein which is used for building and repairing muscles, and because it is rich in several minerals like phosphorus and calcium, it helps to maintain bone health. (Source)
Potatoes - are packed with nutrients, minerals, antioxidants and resistant starches which in particular is a source of nutrition for beneficial gut bacteria. (Source)
Greek extra virgin olive oil - specifically Greek oil, has the lowest acidity (approximately 0.5%) and is packed with essential vitamins and minerals. Benefits may include anti-inflammatory properties, lowering cholesterol and blood pressure and improves bone calcification. (Source)
Thyme - The Ancient Greeks associated Thyme with courage, bravery and strength. They burned bundles of thyme to purify their temples and homes, and to evoke a spirit of courage in those who inhaled it. In modern times, we know it is a rich source of several essential vitamins and it is also a great source of calcium, iron, manganese, selenium, and potassium. Thyme contains antiseptic, antiviral, antibacterial, carminative, diaphoretic, and expectorant properties which supports healing throughout the entire body. (Source)
Garlic - contains antioxidants that protect against cell damage and ageing, helps improve blood pressure, cholesterol and bone health. (Source)
Oregano - (it must be Greek oregano, as there is a difference in flavour) Oregano is high in antioxidants, it can help prevent damage by neutralising disease-causing free radicals, and contains certain compounds that have potent antibacterial properties. (Source)
Lemons - high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. (Source)
HAVE YOU MADE THIS?
Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.
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Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.