Get dinner on the table in an hour with this delicious meal. The chicken is Spatchcocked so, it cooks evenly alongside the peppers and potatoes. Full of Greek flavor and a meal that the entire family will love. Make 2 trays so that the leftovers can be lunch for a few days!
For the Chicken:
1 whole chicken
1/4 cup olive oil
1/4 cup lemon juice
4 garlic cloves, grated
2 teaspoons salt1/2 teaspoon crushed black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
pinch of crushed red pepper flakes
1 teaspoon sweet paprika
For the Vegetables
4-5 Russet Potatoes
2 bell peppers
3-4 tablespoons olive oil
salt, to taste
black pepper, to taste
1 teaspoon dried oregano
Preheat the oven to 425 °F, 220 °C.
Spatchcock the chicken: Cut out the spine of the chicken using kitchen scissors or a sharp knife. Press the breast down to crack the bone and place the chicken on a sheet pan.
Combine all of the marinade ingredients in a bowl and whisk them together. Pour the marinade over the chicken and toss to coat. The chicken can be marinated overnight and refrigerated for maximum flavor.
Peel the potatoes and slice them into 1/4 inch rounds. Place them in a large mixing bowl.
Slice the bell peppers and onion into half-moons and add them to the mixing bowl.
Add the olive oil and seasonings and toss to coat.
Add the vegetables to the pan and spread them to create a flat layer, if possible.
Place the baking pan on the center rack of the preheated oven and roast for 55 minutes or until the internal temperature of the chicken reaches 165 °F.
Raise the oven’s temperature to 475 °F for the last 10 minutes of baking so that the chicken and veggoes develop good color.
Serve the meal with a salad and tzatziki. Enjoy and Kali Orexi!
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Half sheet baking pans: http://amzn.to/2fcv7cD
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