Another Traditional Greek recipe with a twist (hasselback potatoes).
So delicious yet simple technique and simple ingredients. We all love it, I think it’s just the perfect Sunday dinner meal, gather your family and enjoy!
Ingredients (serves 4 to 6 people)
1 whole chicken about 1 ½ kg
8 to 10 medium potatoes
2 tablespoons margarine or olive oil
2 tablespoons butter
3 cloves garlic, 1 minced and 2 unpeeled just crash them with knife
1 tablespoon mustard
1 tablespoon oregano
salt - pepper
1/2 cup white wine
1 sprig fresh rosemary or 1 teaspoon dried rosemary
How to make
Rinse the chicken and patted dry.
Preheat oven to 380 degrees.
Using a bowl, add the zest of one lemon, margarine, butter, the minced garlic, mustard, oregano, salt and plenty of pepper. Keep aside.
Squeeze and keep the juice of two lemons.
Keep the lemon cups aside.
Peel the potatoes and put the in a bowl full of fresh water.
Using a sharp knife cut scant thick slices across each potato. Have the back of a wooden spoon help you so that you don’t cut the potato all the way through.
Prepare all the potatoes and spread in an oven proof dish cut side up.
Now, in every squizzed lemon cup add one crushed garlic clove and put the lemon halves inside the chicken belly. Lay the chicken on top of the potatoes. Using your hands mix well the mixture with butter and herbs and rub all over the chicken.
Use some leftover mixture on top of some potatoes. Add the wine, half the lemon juice, Sprinkle some rosemary leaves and cover the pan with lid or foil. Bake for 1 ½ hour, remove foil or lid, turn up the heat to 420, add the remaining lemon juice and bake uncovered for 15 minutes more or until brown. Remove the chicken and set aside to rest covered.
Turn to broil and continue with the potatoes until they are golden brown, about 15 minutes.
Drizzle the food with the natural sauce in the pan, serve with Lemon wedges and Enjoy!