Adding chicken to the iconic Greek Lemon-Oregano potatoes creates a dish very few people can resist. The potatoes by themselves often steal the show from any kind of meat they accompany, even from roasted lamb; baked together with chicken legs or breast they become the ultimate one-pot dish for every season.
I baked it in a very old copper casserole, over several layers of parchment paper, as the traditional inside lining of the is somewhat worn, and there are very few itinerant craftsmen to renew it.
This dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the flavorful juices.
Makes 4 to 6 servings (more…)