Name: 45-Minute Greek Roast Lemon Sheet Pan Chicken and Potatoes
Ingredients: • 1 whole grass-fed chicken, spatchcocked (backbone removed and flattened for quicker, more even cooking); • Fancy Peasant Liquid Gold Greek extra-virgin olive oil; • Fancy Peasant Greek Mountain Oregano Salt; • Fancy Peasant White Balsamic Vinegar; • 1 whole garlic bulb, split in half; • 2 lemons, cut into quarters; • 1 teaspoon good-quality mustard; • 1 Yukon Gold potato per person, quartered; • Sea salt, for boiling potatoes

45-Minute Greek Roast Lemon Sheet Pan Chicken and Potatoes

Once you spatchcock, you’ll never go back.

45-Minute Greek Roast Greek Lemon Sheet Pan Chicken and Potatoes

Ingredients:

• 1 whole grass-fed chicken, spatchcocked (backbone removed and flattened for quicker, more even cooking)
• Fancy Peasant Liquid Gold Greek extra-virgin olive oil
• Fancy Peasant Greek Mountain Oregano Salt
• Fancy Peasant White Balsamic Vinegar
• 1 whole garlic bulb, split in half
• 2 lemons, cut into quarters
• 1 teaspoon good-quality mustard
• 1 Yukon Gold potato per person, quartered
• Sea salt, for boiling potatoes

What you'll need

1L Everything Olive Oil $52

White Balsamic Vinegar $22

Method:

Bring a pot of salted water to a boil and parboil the potatoes for 15 minutes. Drain and set aside.
Preheat the oven to 425°F (220°C).
Place the spatchcocked chicken on a sheet pan. Generously coat with Fancy Peasant Liquid Gold and season with Mountain Oregano Salt. Scatter the lemon quarters and garlic halves around the chicken.
Add the parboiled potatoes to the sheet pan. Drizzle with more Liquid Gold and season again with Mountain Oregano Salt. Toss gently to coat.
Roast for 45 minutes, until the chicken skin is deeply golden and crisp and the potatoes are tender and caramelized.
Using all the pan drippings, add 1 teaspoon mustard and 2 tablespoons Fancy Peasant White Balsamic Vinegar directly to the pan.
Squeeze the softened roasted garlic and lemon into the drippings and whisk until creamy, silky, and lemony.
Drench the piping-hot chicken and potatoes in the pan sauce. Transfer to a gorgeous platter and serve immediately.