Greek lemon chicken with spiced butter

Potatoes can be divided into two groups: waxy and or floury potatoes. Each type is good for different dishes. Waxy potatoes are usually small and round, but some varieties can be bigger. The category includes, for example, Jersey Royals, fingerling, and new potatoes. They are low in starch and high in moisture, which makes them good for roasting, boiling, and baking, where the whole potato stays intact. Starchy or floury potatoes, such as russet, Maris Piper, and King Edward, are good for deep-frying and mashing. They are high in starch, which helps create an even colour when frying, and low in moisture, which makes them perfect for mashed potatoes. They soak up dairy and butter perfectly, so you can easily add flavour and creaminess to your potato dishes when using the starchy types. Greek lemon chicken and potatoes can be served with a variety of side dishes depending on the occasion and your preference. A Greek salad is a good accompaniment, but you can make any salad you want. You can also serve the Greek lemon chicken with grilled vegetables, for example, courgettes, garlic, carrots, and fennel. Cut the vegetables into 2cm chunks and bake in the oven until tender. Try adding fresh herbs, such as thyme or sage leaves for extra flavour. Add slices of lemon as well to keep the Greek vibe going. Or why not let the Greek lemon chicken and potatoes speak for themselves? Make a dip, for example, tzatziki or make up your own dipping sauce by mixing Greek yoghurt or sour cream with your favourite herbs and spices. It will unify the dish and bring out the best in the chicken as well as the potatoes.

Try frying the chicken in a pan with butter for 2-3 minutes on each side on a medium-high heat before placing it in the oven. This will give you a delicious, crisp skin and a juicier chicken meat. You can also use chicken breasts, and these are particularly good if you pan-fry them for a few minutes before putting them in the oven. This recipe for Greek lemon chicken is easy to adjust to fit your personal preferences or whatever you have in your kitchen. If you have carrots, parsnips, or other vegetables in the fridge waiting to be eaten, cut them into chunks and add to the roasting dish. The same goes for fresh herbs. If you are not a big fan of coriander, or you happen to have fresh thyme or rosemary, just use that instead. In short, there are many ways of making Greek chicken with lemon, so experiment, cook, and invent your own favourite version.

Our Greek lemon chicken is made in a large roasting dish where chicken, lemon chunks, red onions, potatoes, and garlic are prepared together. To add more flavour, we make a seasoned butter with coriander, cumin, cinnamon, and oregano to rub into the other ingredients. The whole lot is cooked in the oven for 35-40 minutes.

In this recipe, we match the Greek lemon chicken with potato chunks, red onions, and spicy butter. But you can also serve it with boiled or fried rice, mashed potatoes, pasta, or noodles. Couscous, a variety of vegetables, or a simple green salad are also good accompaniments for Greek lemon chicken.

If you are short on time in the afternoon and evening, you can prepare your lemon chicken in advance, so you only need to put it in the oven before serving. Cut the potatoes, slice those onions, lemons, and garlic. Make the spiced butter and place everything in a roasting dish in the fridge until you want to cook it. You can prepare it in the morning or the day before you want to serve it. You can also cook it completely, so you just have to reheat it, when you want to eat.