Recipes Lemon-Oregano Roasted Chicken with Potatoes and Olives 4.0 (2) 2 Reviews Tangy roasted Meyer lemons pair beautifully with quartered potatoes, olives, oregano and chicken in this simple one-pot recipe. Slideshow: One-Pot Meals By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 10 mins Total Time: 1 hrs 40 mins Yield: 4 to 6 Ingredients 1 whole chicken (3 pounds), rinsed and patted dry 1 large garlic clove, halved horizontally 3 sprigs fresh oregano, plus 1 1/2 tablespoon roughly chopped leaves 3 tablespoons extra-virgin olive oil 1 shallot, finely minced Coarse salt Freshly ground black pepper 2 Meyer lemons 2 red onions, quartered and cut into 1-inch pieces 1 1/2 pounds red potatoes, quartered 1/2 cup black olives, roughly chopped 1/2 cup white wine 1/2 cup low sodium chicken stock Directions Preheat the oven to 400°, with the rack positioned in the center. Loosely tie the legs together with kitchen twine and tuck the wing tips under. Put the chicken in a large bowl and rub it inside and out with the garlic halves. Place the garlic and 3 oregano sprigs in the cavity. Stir together the olive oil, shallot, 1 tablespoon chopped oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Loosen the skin near the cavity with your hands; spread some of the oil under the skin. Pour the remaining oil mixture over the skin to coat. Transfer the chicken to a Dutch oven. Squeeze juice from 1 lemon half over the chicken; and place in the cavity. Season the bird evenly with 1 teaspoon of salt and another 1/4 teaspoon pepper. Quarter the onions and potatoes; arrange around the bird. Add the black olives to the surrounding vegetables. Tuck two lemon slices between each of the wings and breasts and scatter the remaining slices from 1 lemon over the vegetables. Sprinkle the vegetables with 1/2 tablespoon of oregano and pour the wine and stock into bottom of the Dutch oven. Roast the chicken and vegetables for 30 minutes, then lower the temperature to 325° and continue cooking for 45 minutes, basting 2 or 3 times with the pan juices until an instant-read thermometer into the thickest part of the chicken thigh registers 165°. Remove the chicken from the oven, and let stand for 10 minutes. Carve and arrange pieces on a serving platter with the roasted potatoes, lemon slices, onions, and black olives. Rate it Print