A juicy, delicious and flavorful take on one of my favorite dishes in Chicago! (Plus, it’s a sneak peek from my book!)
For the Lemon and Garlic Sauce:
½ cup fresh lemon juice
½ cup extra-virgin olive oil
2½ tablespoons red wine vinegar
1 garlic clove, pressed
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon Dijon mustard (check label if you’re doing Whole30)
¼ teaspoon freshly ground black pepper
For the Chicken:
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 whole (4-pound) chicken, cut in half
1½ teaspoons extra-virgin olive oil
4 Yukon Gold potatoes, sliced into ¼-inch-thick rounds
1 lemon, sliced into ¼-inch rounds
Chopped Fresh parsley, for garnish
*Adjust the oven rack to 6 inches below the broiler. Preheat the oven to broil. Line a large sheet pan with parchment paper and set aside.*
Make the Lemon and Garlic Sauce:
In a large bowl, add the lemon juice and using a whisk, slowly add the olive oil. Then add the vinegar, garlic, oregano, salt, mustard, and pepper, stirring well. Set aside.
Prep the Chicken:
Thoroughly season each chicken half with the salt and pepper, then generously rub every crevice with the olive oil. Put the chicken skin-side down on the lined sheet pan and put the pan on the adjusted rack in the oven. Broil for 15 minutes, until beginning to turn golden.
Remove the sheet pan from the oven and flip the chicken over to the other side. Return to the oven and broil for 20 more minutes, or until cooked through, golden brown, and bubbling. Remove the pan from the oven and set the chicken aside. Once cool enough to handle, cut each half into 3 pieces: legs, thighs, and breasts with wings attached.
Arrange the sliced potatoes and lemons on the sheet pan. Return to the oven and cook for 10 to 12 minutes, or until the potatoes and lemons begin to brown. Remove the sheet pan from oven, put the chicken on top of the potatoes and lemons and pour 1/2 cup of the Lemon and Garlic Sauce evenly over the top.
Return to the oven and broil until the chicken is further browned and crispy, about 5 minutes. Remove the chicken from the pan and drain off any excess liquid from the pan (so that the potatoes can cook to a crisp). Return the potatoes to the oven and broil until crisped an cooked through, 10 to 15 minutes more.
Serve the potatoes and lemons with the chicken and remaining lemon and garlic sauce, either poured over the top or as a dipping sauce.