Just in time for Valentine’s Day. We put our spin on “engagement chicken”, (link) and combined it with Kota Limonata (Greek style lemon chicken). Make this for someone you love. It’s sure to be a hit!
Our spin on “engagement chicken”!
Serves: 4 | Difficulty: Easy
Ingredients:
- 3 to 4 lb whole spatchcocked (backbone removed) chicken
- one bunch carrots (cut into large chunks)
- about 14 baby gold potatoes (quartered, skins on)
- ¼ cup Greek extra virgin olive oil
- dried oregano
- 3 to 4 lemons worth lemon juice
- Kosher salt
- freshly ground black pepper
- ½ cup dry white wine
Steps:
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Preheat oven to 400°.
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Pat chicken very dry with paper towels then place chicken breast side down and squeeze fresh lemon juice all over.
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Sprinkle with kosher salt, freshly ground pepper and oregano.
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Pour some olive oil on and rub all over. Flip over chicken. Do the same to the breast side.
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Let sit until room temperature, about 20 minutes.
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Meanwhile place chopped carrots and quartered potatoes in a large mixing bowl. Coat with olive oil, salt and pepper and lemon juice. Mix well.
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Line a roasting pan with parchment paper (for easy clean up).
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Pour potatoes and carrots into roasting pan. Roast for about 20 minutes. Remove from oven.
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Place roasting rack inside roasting pan and place chicken breast side up on rack.
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Roast for about 30 minutes. Then add white wine directly to the pan in with potatoes and carrots. Continue roasting until thickest part of breast measures 160°.
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Remove roasting pan from oven. Squeeze lemon juice onto chicken and vegetables. Tent with foil and let rest for about 10 to 15 minutes. Place chicken breast on serving platter and surround with vegetables. Pour pan juices all over chicken and vegetables. Serve & enjoy!