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Old Venice's Greek lemon chicken

Time 1 hour 20 minutes
Yields Serves 4 to 6
Old Venice’s Greek lemon chicken
(Kirk McKoy / Los Angeles Times)
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.

Adapted from Old Venice in Manhattan Beach.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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