My Greek Chicken with Balti Potatoes
Any time I am making chicken, it is typically a whole chicken, slow roasted. I typically go a traditional route, where I pat the chicken with a bit of butter, salt, and pepper, and possibly garlic powder, or onion powder. I often stuff the bird with a halved onion as well as a halved orange. Heck, while I am at it, I sometimes add sliced bacon on top of the chicken to add to the browning and crispness of the skin, as well as making a good flavor if I make a gravy for potatoes. This time around I took a different approach, only due to the fact that I wanted to do something different with my potatoes. These recipes are extremely easy to make, and was a really good comfort food in the sense of smell, taste, and warmth.
Ingredients:
- One whole chicken, rinsed and patted dry
- 6 cloves of garlic, finely chopped
- Juice of one lemon
- 3 tbs of olive oil
Place the chicken in a large ziplock bag. In the meantime, combine the garlic, lemon juice, and whisk in the olive oil. This will be the marinade for your chicken. Add the marinade to the chicken, massaging the bird in the bag to get all of the great flavors from the garlic, lemon, and olive oil. Seal and let marinade for 3-24 hours. When you are ready, preheat the oven to 375 degrees. Place the chicken on a roasting rack inside a pan and cook for nearly one and half hours. I basically cook mine until it is golden brown and the skin is crisp. I guess after cooking so many, you just know when it is done.
While the chicken is cooking, begin working on your potatoes.
Ingredients:
- 4 potatoes, quartered, then cut into large chunks
- 1 8oz can of chopped tomatoes
- 1 medium sized onion, quartered, then cut into large chunks
- 1 tbs of Balti seasoning
Combine all of the above ingredients in a casserole dish. Cover and place in the oven for one hour and thirty minutes.
I plated the whole chicken with the potatoes around the perimeter and presented it family style, as it was a family meal. Everyone enjoyed it. The chicken had great flavor, and the balti seasoning was out of this world. For a great leftover, have the potatoes with breakfast. We are making chicken salad sandwiches with the leftover meat, with a different take on my foccacia bread. Enjoy.
