While the cruise ship has many dining options, nothing compares to authentic Greek food on the Crete isle. We discovered a hidden traditional tavern in a cobblestone alley of Heraklion’s old town. We ordered Greek Lemon Chicken with roasted Potatoes (Λεμονάτο Κοτόπουλο με Πατάτες).
The tavern offered the perfect Greek experience: checkered tablecloths, soft bouzouki music, and a friendly owner eager for us to try the house specialties.
We had heard that Cretan cuisine is some of the best in Greece, and this dish proved it.The combination of fresh lemon, high-quality local olive oil, garlic, and generous amounts of oregano was incredible.
The chicken was roasted until it was fall-off-the-bone tender, and the potatoes had soaked up all that delicious, savory liquid while caramelizing on the bottom of the pan.
It was a simple, rustic meal, but absolutely packed with flavor. Paired with a crisp local white wine and the warm Cretan hospitality, it was easily the best meal of our entire trip.
Want to Taste Crete at Home? That amazing lunch in Heraklion inspired me to recreate the dish as soon as I got home. If you’re looking for a little “vacation on a plate,” give this authentic Greek Lemon Chicken recipe a try.
It’s a one-pan wonder that always transports us right back to that lovely afternoon in Crete.
Greek Lemon Chicken and Potatoes Recipe (Lemonato Kotopoulo)
Prep time: 20 mins | Cook time: 1 hr 30 mins | Servings: 6-8
Ingredients:
- 1 whole chicken (approx. 4 lbs / 1.8 kg), cut into pieces (or use pre-cut legs/thighs)
- 2.5 lbs (approx. 1.2 kg) waxy potatoes, peeled and cut into thick wedges
- ½ cup (120ml) extra virgin olive oil
- ½ cup (120ml) fresh lemon juice (from about 3 lemons)
- 4 cloves garlic, minced
- 1 Tbsp dried Greek oregano
- 1 Tbsp Dijon mustard (secret ingredient for emulsifying the sauce)
- 1 cup (240ml) chicken or vegetable stock (or water)
- Salt and freshly ground black pepper
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C).
- Mix the Marinade: In a large bowl or a jar with a lid, combine the olive oil, lemon juice, minced garlic, oregano, mustard, 1 teaspoon of salt, and ½ teaspoon of pepper. Whisk or shake vigorously until the mixture is creamy and well-emulsified.
- Coat: Place the chicken pieces and potato wedges in a very large roasting pan. Pour the marinade over everything. Use your hands to toss the chicken and potatoes until they are thoroughly coated.
- Arrange: Spread the potatoes in an even layer at the bottom of the pan. Arrange the chicken pieces on top of the potatoes, skin-side up.
- Add Liquid: Pour the stock (or water) carefully into the corner of the roasting pan so you don’t wash the marinade off the chicken.
- Roast: Place the pan in the preheated oven. Roast for about 1 hour and 15 minutes to 1 hour and 30 minutes. The chicken skin should be deep golden brown and crispy, and the potatoes should be fork-tender.
- Serve: Let the dish rest for about 10 minutes before serving. Garnish with fresh parsley and extra lemon wedges if desired.
Our day in Crete offered the perfect balance of ancient wonder and modern joy. If your cruise itinerary includes Heraklion, I highly recommend taking the time to see Knossos and then getting lost in the old town for an authentic Cretan meal. You won’t regret it!
Opa! 🇬🇷🍷
Greek Lemon Chicken
Ingredients
- 4.4 lbs (approx. 2 kg) mixed chicken pieces (legs, thighs, breasts, or a whole cut-up chicken)
- 4.4 lbs (approx. 2 kg) waxy potatoes (Yukon Gold or similar)
- Juice from 3 fresh lemons (approx. 1/2 to 2/3 cup)
- ½ cup (approx. 100 ml) extra virgin olive oil
- 4 cloves garlic (minced or pressed)
- 1 Tbsp dried Greek oregano
- 1 Tbsp Dijon or yellow mustard
- Salt and freshly ground black pepper to taste
- ½ to ¾ cup (approx. 100-150 ml) water (to pour into the pan)
Instructions
- Mix the Marinade: In a bowl, whisk together the lemon juice, olive oil, minced garlic, mustard, oregano, salt, and pepper until you have a smooth, creamy sauce.
- Alternatively, you can shake them together in a sealed jar.
- Prep the Pan: Peel the potatoes and cut them into wedges.
- Season the wedges lightly with salt and pepper.
- Place the potatoes in a single layer on a deep baking sheet, distributing them evenly.
- Arrange the chicken pieces on top of the potatoes, skin-side up.
- Marinate: Pour the marinade evenly over the chicken and potatoes, rubbing it in slightly if necessary to ensure everything is coated.
- Add Water: Carefully pour the water into the side of the baking sheet so you don’t wash the marinade off the chicken. This prevents the potatoes from burning on the bottom.
- Cover: First, lay a sheet of parchment paper directly over the food (this protects against a reaction between the acid in the lemon and the foil).
- Then, cover the entire baking sheet tightly and hermetically with aluminum foil.
- Phase 1: (45 mins covered): Bake in a preheated oven (or on indirect heat on a grill) at 350°F to 400°F (180°C – 200°C).
- Let it braise in its own steam until the potatoes are soft and the chicken is fully cooked through.
- Phase 2: (45 mins uncovered): Remove the aluminum foil and parchment paper.
- Continue baking uncovered until most of the liquid has evaporated and the chicken skin is maximally crispy and golden brown.
- Tip: You can add a few lemon peels on top during this phase for a better presentation later.
Notes
Garnish with parsley and extra lemon wedges.
