Greek Style Chicken
- 90 Minutes
- Easy
- Chicken
As we get closer to spring, we’re dreaming of lighter, refreshing meals and Jack from Jacks Meat Shack has delivered with this Greek style chicken recipe. Jack’s recipe is paired with crispy potatoes but works great with a fresh salad.
Cooking Method
- Preheat the barbecue grill or oven to 200 C.
- Peel or don’t peel the potatoes depending on your preference. Ensure that your potatoes are relatively chunky to hold up to the cooking process.
- Place the potatoes in a cast iron pan or roasting tin. Mix the garlic, lemon juice, oregano, stock, salt and olive oil, then pour over the potatoes. Place into the grill or oven.
- Roast for 20 minutes then turn the potatoes and roast the other side for another 25 to 30 minutes.
- When you have turned you potatoes, prepare your chicken by scoring with a knife to the bone then seasoning liberally with salt and pepper.
- Place the chicken legs on direct heat for approximately 5 minutes per side to crisp the skin then move to indirect heat for approximately 20 minutes, or until they reach 75C.
- When the chicken is nearing ready to come off, check your potatoes are soft in the middle.
*For crispy potatoes, remove and reserve the juice and roast the potatoes for a further 25 minutes to crisp them up but keep the juice to one side. You can leave this step out and possibly turn the potatoes again to make sure they are cooking all round in the juices.
The Ingredients
- 4 x Chicken Legs
- Salt & pepper to season
- 1 kg potatoes, baby potatoes or fingerling potatoes work well
- 5 cloves of garlic
- 2 lemons juiced
- 1 tbsp oregano
- 350 ml chicken stock
- 2 tsp salt
- 120 ml olive oil
- Feta and olives – optional to serve
