Culinary SOS: Old Venice's Greek lemon chicken

Culinary SOS: Old Venice's Greek lemon chicken
Greek lemon chicken adapted from a recipe from Old Venice in Manhattan Beach. (Kirk McKoy / Los Angeles Times)

Dear SOS: Old Venice in


Beach makes excellent Greek and Italian food, but its lemon chicken, from the Greek side of the menu, is especially wonderful. I can still taste the delicious sauce. Any chance of getting the recipe? I'd love to make it for my foreign dinner group.

Phyllis Ruderman


Manhattan Beach

Dear Phyllis: Old Venice was happy to share its recipe with us, which we've adapted below. Enjoy!

Old Venice's Greek lemon chicken

Total time:

1 hour, 20 minutes


4 to 6


Adapted from Old Venice in Manhattan Beach

1 (3½- to 4½-pound) chicken

Salt and pepper

2 pounds boiling potatoes

2 large lemons

Heaping tablespoon Greek oregano

1 cup olive oil

1 1/2 cups water

1. Heat the oven

to 375 degrees. Wash and dry the chicken. Halve or quarter it and season with 1 teaspoon salt and one-half teaspoon pepper, or to taste.

2. Peel

and cut the potatoes into wedges. Place them in a bowl and toss with three-fourths teaspoon each of salt and pepper, or to taste.

3. Place the chicken,

skin-side down, in a roasting pan, and scatter the potatoes around it. Halve the lemons and squeeze them over the chicken and potatoes. Sprinkle over the oregano. Drizzle over the oil and water.

4. Roast the chicken

for 20 minutes, then turn it skin-side up. Continue to roast for 40 more minutes. Increase the temperature to 400 degrees and continue to roast about 8 to 10 more minutes until the chicken is golden and crisp, and a thermometer inserted deep into the thigh reads 165 degrees.

5. Cool slightly

before serving. Serve the chicken and potatoes together, spooning a little sauce over each serving.

Each of 6 servings:

545 calories; 34 grams protein; 28 grams carbohydrates; 3 grams fiber; 33 grams fat; 7 grams saturated fat; 122 mg cholesterol; 2 grams sugar; 781 mg sodium.