Greek Lemon Chicken

I love, love, love a sheet pan dinner.  Especially a sheet pan dinner that the whole family likes!  I found this recipe in a cookbook called No Crumbs Left by Terri Turner.  It is not one that I have doctored for our family - so, you will find her actual recipe here and not mine (which is different than the others that I have shared!)  

I also love this one because it makes use of our HHF half chicken cuts!  While our absolute favorite way to cook HHF half chickens is on the grill with homemade BBQ sauce, this lemon chicken recipe is a close second!   I love to use the delicious sauce on a fresh arugula salad as a side dish!

One more thing - I like to make this on two sheet pans so that I can overlap the cooking time since it is all at the same temp anyway.  I move the chicken over to the potato pan when it says to add the chicken and then take it back off to cool.  It all takes a little under an hour - and although it is not my most hands off recipe - it isn't too labor intensive.  Hope you like it!

No Crumbs Left - Greek Lemon Chicken Recipe

INGREDIENTS
For the Lemon and Garlic Sauce:½ cup fresh lemon juice 
½ cup extra-virgin olive oil 
2½ tablespoons red wine vinegar 
1 garlic clove, pressed 
1 teaspoon dried oregano 
¾ teaspoon kosher salt 
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper 
 
For the Chicken:1 teaspoon kosher salt 
½ teaspoon freshly ground black pepper 
1 whole (4-pound) chicken, cut in half or 2 Half Chicken Cuts
1½ teaspoons extra-virgin olive oil 
4 Yukon Gold potatoes, sliced into ¼-inch-thick rounds* 
1 lemon, sliced into ¼-inch rounds 
Chopped Fresh parsley, for garnish

INSTRUCTIONS
*Adjust the oven rack to 7 inches below the broiler. Preheat the oven to broil. Line a large sheet pan with parchment paper and set aside.*

Make the Lemon and Garlic Sauce:
In a large bowl, add the lemon juice and using a whisk, slowly add the olive oil. Then add the vinegar, garlic, oregano, salt, mustard, and pepper, stirring well. Set aside. 
Prep the Chicken:
​Thoroughly season each chicken half with the salt and pepper, then generously rub every crevice with the olive oil. Put the chicken skin-side down on the lined sheet pan and put the pan on the adjusted rack in the oven. Broil for 15 minutes, until beginning to turn golden. 
Remove the sheet pan from the oven and flip the chicken over to the other side. Return to the oven and broil for 20 more minutes, or until cooked through, golden brown, and bubbling. Remove the pan from the oven and set the chicken aside. 
Arrange the sliced potatoes and lemons on the sheet pan. Return to the oven and cook for 10 to 12 minutes, or until the potatoes and lemons begin to brown. Remove the sheet pan from oven, put the chicken on top of the potatoes and lemons and pour 1/2 cup of the Lemon and Garlic Sauce evenly over the top.
Return to the oven and broil until the chicken is further browned and crispy, about 5 minutes. Remove the chicken from the pan and drain off any excess liquid from the pan (so that the potatoes can cook to a crisp).  Once cool enough to handle, cut each half into 3 pieces: legs, thighs, and breasts with wings attached, if desired.  Return the potatoes to the oven and broil until crisped an cooked through, 10 to 15 minutes more.
Serve the potatoes and lemons with the chicken and remaining lemon and garlic sauce, either poured over the top or as a dipping sauce.

NOTES

• You can Japanese sweet potatoes (the purple ones) instead of Yukon gold potatoes, which take about the same time to cook.
• You can also use a different kind of sweet potato, but be sure to watch them closely, as they take less time to cook.
• If you have a smaller oven, or your broiler runs hotter than 500 degrees, roast the chicken 450 – 475 and cook longer as needed. In the end, you may need to add some extra time to get the chicken cooked in the middle. 

Recipe: No Crumbs Left by Terri Turner, Greek Lemon Chicken  

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