I marvel at how effortlessly my mother was able to host large festive meals. I can remember family and friends from one end of the house to the other; long tables of food, a constant roar of joyous chatter and my mother and father not missing one second of the festivities. I know what seemed effortless was a real talent and by the way, everything was always served hot which is an art I have never been able to master!
Even when hosting a small intimate gathering, we tend to plan simple meals in order that we spend most, if not all our time with our guests. That’s not to say that simple cannot be terrific, in fact we have found that simplicity is often the key ingredient to savory dishes. The following is a single pan Greek dish of lemon chicken and potatoes which we recently shared and served in the same pan at the centre of the table – everyone helped themselves. The cuisine was great, the wine terrific and we enjoyed the entire evening with our friends – no surprise that the Greeks are known for terrific meals that bring family and friends together. Opa……and without further banter…
One Pan Lemon Chicken and Potatoes Recipe
Preparation time 15 minutes, cooking time 1 hour
2.5 to 3 pounds bone-in, skin on, chicken thighs and drumsticks – about 8 pieces
1 to 1.5 pounds potatoes – peeled and cut into cubes
The Spice Mix
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons dried oregano
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
1/3 cup olive oil
¼ cup fresh lemon juice
¼ cup water
4 garlic cloves, finely grated
1 teaspoon paprika – this adds extra colour, but is not necessary
Sprigs of fresh parsley or rosemary. In our house, we have a large rosemary plant that we take a few sprigs from and add to the dish when baking! We save sprigs of fresh parsley to add to the dish after cooking.
Preheat the Oven to 425 degrees F
Wash and dry the chicken pieces
Mix the chicken, potatoes and marinade ingredients in a large baking pan. (I like to use an oven safe stainless steel frying pan or my favourite wrought iron pan). Sprinkle the spices over the chicken and potatoes and toss until the pieces are well coated.
We like to add parsley for colour and some fresh sprigs of rosemary.
Bake chicken and potatoes in pre-heated 425 degree oven for 45 minutes. Increase temperature to 450 degrees and bake for another 15-20 minutes.
Garnish with fresh parsley and serve.
We place this one pan chicken and potatoes in the centre of our table – and guests serve themselves with a ladle.
We pair with crusty bread and a green salad, and a crisp white wine like a Pinot Grigio.