Chef John's Greek Lemon and Oregano Chicken is roasted until the the chicken skin is caramelized and crisp and potatoes are browned for an easy Greek-inspired dinner.
Another great recipe from Chef John. I made this recipe and boy was it good. The only thing for me personally, I would cut the olive oil down some as with the skin on the chicken it was a little on the slippery side for me. Will be on the rotation list. - 02 May 2015 (Review from Allrecipes USA and Canada)
Chef John, my hero, strikes again. This is restaurant-quality. Absolutely delicious as is. Just one question: 4 lb of chicken for 4 servings? I would think that 4 lb of chicken thighs should serve at least 8 and very generously at that. - 21 May 2015 (Review from Allrecipes USA and Canada)
Held back about 1/4 cup of the oil from the marinade, per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken, but is rather strong in the potatoes so some of the kids were put off. Chicken was very moist. I ended up having to cook longer than the instructions and turn on the broiler on the chicken to crisp up the skins. I drained out the excess marinade in order to even get the potatoes mildly crispy under the broiler. Maybe it was the 2/3 cup of broth that made the liquid ratio out of balance, but I was very dissatisfied with the consistency of the potato ( 1/2 mush, 1/2 just right). I read and re-read the recipe several times thinking I had missed a step or gotten something wrong. Wouldn't make again, but was ok for a dinner night. - 27 May 2015 (Review from Allrecipes USA and Canada)