How to make classic Greek Chicken and Potatoes
DALLAS — Christina Moros, 41, of Dallas has been eating her grandmother's Greek chicken and potatoes almost her entire life. She makes it for her children as well, but, of course, it's never the same as Yiayia's.
“We never measure anything, but now we measure just for you guys,” says grandmother Christina Zarras, 85. “They try to make it beautiful, I try to make it tasty.”
Zarras came to the U.S. from Greece in 1951, and moved to Dallas from Chicago in 1975. She and her family eat this same dish — roasted chicken and potatoes soaked in lemon juice, broth and oregano — every Sunday after they attend services at Holy Trinity Greek Orthodox Church in Dallas.
The dish is simple yet tasty, featuring classic Greek flavors such as lemon, olive oil and oregano. Zarras and Moros never tire of it, and it can feed a crowd.
“It's the easiest and fastest way to cook for somebody,” Zarras says.
Makes 4 servings3½ to 4 pounds chicken pieces, bone-in and skin-on (although you can do boneless as well)6 Yukon Gold potatoes, quartered8 cloves garlic, crushedSalt and pepper to taste¼ to ½ cup chicken broth¾ cup olive oil2/3 cup fresh lemon juice2 tablespoons dried oreganoHeat oven to 375 degrees.Arrange chicken and potatoes and garlic in a large baking dish. Season with salt and pepper and pour in broth.Whisk olive oil, lemon juice and oregano in a small bowl until emulsified. Pour over chicken and potatoes.Bake uncovered about 1 hour and 15 minutes, basting frequently. Chicken should be golden brown and potatoes tender.
