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Old Venice's Greek lemon chicken

Old Venice's Greek lemon chicken
Kirk McKoy / Los Angeles Times

Dear SOS: Old Venice in Manhattan Beach makes excellent Greek and Italian food, but its lemon chicken, from the Greek side of the menu, is especially wonderful. I can still taste the delicious sauce. Any chance of getting the recipe? ... Read more

Total time: 1 hour, 20 minutes | Serves 4 to 6
  • 1 (3 1/2- to 4 1/2-pound) chicken
  • Salt and pepper
  • 2 pounds boiling potatoes
  • 2 large lemons
  • Heaping tablespoon Greek oregano
  • 1 cup olive oil
  • 1 1/2 cups water

Step 1Heat the oven to 375 degrees. Wash and dry the chicken. Halve or quarter it and season with 1 teaspoon salt and one-half teaspoon pepper, or to taste.

Step 2Peel and cut the potatoes into wedges. Place them in a bowl and toss with three-fourths teaspoon each of salt and pepper, or to taste.

Step 3Place the chicken, skin-side down, in a roasting pan, and scatter the potatoes around it. Halve the lemons and squeeze them over the chicken and potatoes. Sprinkle over the oregano. Drizzle over the oil and water.

Step 4Roast the chicken for 20 minutes, then turn it skin-side up. Continue to roast for 40 more minutes. Increase the temperature to 400 degrees and continue to roast about 8 to 10 more minutes until the chicken is golden and crisp, and a thermometer inserted deep into the thigh reads 165 degrees.

Step 5Cool slightly before serving. Serve the chicken and potatoes together, spooning a little sauce over each serving.

Note: Adapted from Old Venice in Manhattan Beach.


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