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Roasted Lemon Chicken with Coriander Potatoes

Savory Roasted Lemon Chicken with Coriander Potatoes Delight

Experience vibrant flavors with Roasted Lemon Chicken and Coriander Potatoes in a delightful one-pan meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1/4 cup Olive Oil Can substitute with avocado oil.
  • 4 cloves Garlic Using fresh cloves gives the best flavor.
  • 1/2 cup Dry White Wine Chicken broth works as a non-alcoholic substitute.
  • 2 tablespoons Lemon Zest Fresh is always best for optimal flavor.
  • 1/4 cup Lemon Juice Opt for fresh juice to elevate the dish.
  • 1 tablespoon Dried Oregano Fresh oregano can replace it at a ratio of 3:1.
  • 1 tablespoon Fresh Thyme Dried thyme can also be used in smaller amounts.
  • to taste Salt & Pepper Adjust to your taste preferences.
  • 1 whole Butterflied Chicken A whole chicken can also be used with adjusted cooking time.
  • 1 whole Lemon Select a ripe, fragrant lemon for the best outcome.
For the Potatoes
  • 1 tablespoon Coriander Seeds Can substitute with cumin seeds or leave out if unavailable.
  • 2 pounds Yukon Gold Potatoes Substitute with new potatoes or red potatoes of similar size.

Equipment

  • Oven
  • Saucepan
  • baking dish
  • skillet
  • Mixing Bowl

Method
 

Directions
  1. Preheat your oven to 400°F (200°C).
  2. Sauté the garlic in a saucepan with warm olive oil for 2-3 minutes.
  3. Combine white wine, lemon zest, lemon juice, oregano, thyme, salt, and pepper into the saucepan, mix well and remove from heat.
  4. Prepare the butterflied chicken in a baking dish, pat it dry and brush with the garlic and herb mixture, season with salt and pepper.
  5. Tuck lemon wedges around the chicken and place it in the oven for roughly 45 minutes.
  6. Rest the chicken covered with foil for 10 minutes.
  7. Toast coriander seeds in a skillet for about 3-5 minutes until fragrant.
  8. Mix potato cubes with crushed coriander, olive oil, salt, and lemon juice in a bowl.
  9. Roast the potatoes in the same pan as the chicken for the last 30-45 minutes.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 100mgSodium: 450mgPotassium: 950mgFiber: 5gSugar: 2gVitamin A: 400IUVitamin C: 25mgCalcium: 25mgIron: 3mg

Notes

Optional: Garnish with fresh herbs or a sprinkle of lemon zest.

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