Greek Lemon Chicken & Potatoes Recipe - How to Make Greek Lemon, Garlic & Herb Chicken and Potatoes

[jakeblaze]

This guy helped me out so much when cooking for my girl cause I never learned how to but I feel like a chef every time I cook now. Your videos are highly appreciated

[albertus]

“You are the Plato of your plate, Bro!”

—defy anyone to top that quip.
A+++

[markkiltie]

Tried this recipe today, I have never cooked more than boiled egg or beans on toast as my wife has always cooked everything and is really good. This is brilliant, easy, aromatic, filling and tastes fantastic. I’ll definitely be trying other recipes. My Wife loved it. Thank you

[natrick]

I just made this for the first time, and I have to say, I have NO IDEA how the chicken is so flavorful. It turned out so good, I am absolutely blown away. I cooked it immediately just like the video, and I’ve never had chicken taste so rich and delicious without marinating overnight. Huge props on the recipe, it is definitely going into my regular rotation. 👍👍👍👍👍👍👍

[xinouwei]

coming back to this after a overwhelming weekend...the voice of chef John soothes me like a father or uncle...

[karrymaravilla]

I had eight pieces of chicken thighs and potatoes in the refrigerator and had not a clue of what cook for my husband, looked in Chef John's channel and came across this recipe. I followed the instructions and voila! The chicken and potatoes were so delicious that my husband ate six pieces 😁😁 Thank you Chef John!! This is going into our family recipe book.

[stevenstone]

I've made this so many times since it came out, it's truly incredible

[jimmy]

I'm Greek and I've made this food many times but your version is the best I've had so far. Amazing!

[makkein]

"You are the Plato of your plate, bro"

WISE MAN

[Regina-Phalange]

Why I am watching this when I am starving at 4am and there is nothing to eat!???

[abstract]

Made this today as a meal to end my Ramadan fast. It was so good, couldn’t help but think of the Palestinian people fasting without food or water, breaking their fast with grass and lemon juice.

[ymzr]

I've been making this dish for a few years now and it's become one of our family favourites. So easy and delicious.

[christinagreen]

This video has ruined me. I am so in love with this dish that I probably make it way too often. My family hasn't complained yet so I'm making it again tonight. 😉

[WhitleyAKW]

I used this recipe for a school project once and it was very well-received. I also made it for my family and my father asked me to keep this recipe around while my brother requested that I "stop making everything else and only make this." He's even tried to replicate it a couple of times himself. This recipe is delicious, easy to prepare, and a good crowd-pleaser; I highly recommend it.

[GB]

I made chicken legs and thighs last night using Chef John's recipe. I let it marinade in the refrigerator for hours, then cooked according to the chef's instructions, using Russet potatoes. It came out fabulous. I will be making chicken this way many, many more times. I had a lot of extra sauce, which I thickened with cornstarch and saved to use with other recipes. Thank you Chef John.

[markw]

Recently YouTube has been popping up Chef John’s “food wishes”, which are always interesting, but each and every one are a visual treat.

[Ellemphriem]

Gongrats from Greece...you're on point....just a little more olive oil before putting it in the oven....we are olive oil

[xxbeexx]

I could cry at how beautifully tasty this looks.

[arisnikolaou]

Greek cuisine is one of the tastiest in the world and so underrated!!! Love this recipe even though in Greece we don't cook it that way exactly.. It looks delicious!!

[pasajecolon]

Made it today. Customized it a little bit: no rosemary, added fresh Lemon Thyme and not just the lemon juice but also the Lemon Zest (as someone has mentioned already, just lemon juice is not enough if you want "lemony" dishes). THE RESULT WAS AMAZING!! This recipe is a keeper. In my case it took not 45 minutes but 1hr 10 minutes for the chicken to be tender, I then broiled the chicken to a nice browning (couple of minutes). The dark meat was tender but the breast was overcooked (no surprise here, no wonder Chef John says to "ideally use dark meat" or something to that effect). After the chicken was done, the yukon gold potatoes I used were not quite done, I took them out and nuked them in the microwave until tender. Like many others, I found that the amount of liquid ingredients was too much, 20 minute into to the cooking I removed about half of the liquid and reserved it (will use it with left overs). Next time I will probably tent the roasting pan with aluminum foil and cook the chicken+potatoes for 1hr at 350F, then remove the Alu-foil and increase the temp to 425F, once the breast is at 157F take it out, once the Dark meat is at 162F, add the breast to the pan and broil the whole thing to a good browning color. If after all the above the potatoes are not tender, will nuke them. The star of this recipe for me is the sauce, which can be thickened to your liking, before you do that, taste it, because sometimes thickening sauces may produce too intense flavour that could make it taste salty. If the taste is right, next time cut some salt. You could thicken it with starches, but I wouldn't do it, I want sauce not gravy for this AMAZING dish. Thx you Chef John.