A beloved classic that graces tables across the picturesque islands of Greece. Originating from Lefkada and cherished on shores afar, this dish combines tender chicken and hearty potatoes, slow-cooked to perfection under a special clay lid known as tserapa. Whether prepared in the traditional vessel or with modern flair, the essence of this rustic delicacy captivates diners with every comforting bite.
Traditional chicken with potatoes in the oven
Print RecipeIngredients
- 5-6 medium potatoes
- 1 ready-to-cook chicken
- 3 grated tomatoes (on the vegetable grater)
- dried marjoram or oregano
- salt
- black pepper
- 2 fl oz (50 ml) olive oil
- juice of one lemon
- 4-5 cloves of garlic
Instructions
- Preheat the oven to 170° Celsius. Peel the potatoes and cut into eighths.
- Place the potatoes and the chicken in a baking pot.
- Mix the remaining ingredients except for the garlic in a bowl. Press in the garlic.
- Pour the marinade over the potatoes and chicken and mix everything well.
- Cover the baking pot with aluminum foil (or a suitable lid) and bake in a hot oven at 170 °Celsius for approximately 50 minutes. The chicken should be golden brown and juicy.
- Place the potatoes on a plate and arrange the chicken pieces on top.
