A delightful Mediterranean-inspired dish featuring juicy lemon herb chicken and crispy roasted potatoes, perfect for a family dinner.
Prepare the chicken by washing it thoroughly and patting it dry.
Ensure the chicken is dry to allow the marinade to adhere properly.
In a large bowl, mix the oregano, rosemary, salt, pepper, minced garlic, and juice of the lemon.
Squeeze the lemon juice directly into the bowl to capture all the flavors.
Rub the marinade all over the chicken, including inside the cavity, and let it rest in the fridge while preparing the potatoes.
Marinating the chicken for longer enhances the flavor.
Peel and cut the potatoes into wedges.
Cut the potatoes evenly for consistent cooking.
In a baking pan, toss the potatoes with oregano, rosemary, salt, pepper, and olive oil.
Use your hands to ensure the potatoes are evenly coated.
Preheat the oven to 250°C (480°F).
Ensure the oven is fully preheated for even cooking.
Place the potatoes in the oven and roast until golden brown, stirring occasionally.
Stirring the potatoes ensures even browning.
Add the marinated chicken to the baking pan, breast-side down, and pour any remaining marinade over it.
Position the chicken breast-side down for juicier meat.
Continue roasting until the chicken is golden brown, then turn it breast-side up and roast until fully cooked.
Use a meat thermometer to check the internal temperature of the chicken.
Turn off the oven and let the chicken rest inside for 30 minutes before carving.
Resting the chicken allows the juices to redistribute, making it more tender.
Serve the chicken and potatoes with the pan juices drizzled over.
Garnish with fresh herbs for an extra touch.
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