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Greek-Style Roast Chicken With Rosemary Potato Pancake and Mushroom Sauce
THE WASHINGTON POST17Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 lb. giblets (whole chicken, removed)
- 2 tsp. grated lemon zest
- 3 Tbsp. fresh lemon juice
- 2 tsp. kosher salt
- 1 Tbsp. minced garlic
- 3 Tbsp. virgin olive oil (extra-)
- 1 1/4 lb. russet potatoes (peeled and coarsely grated)
- 1 1/2 Tbsp. fresh rosemary (minced)
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped onion
- 8 oz. fresh mushrooms (sliced, preferably a gourmet blend)
- 1 pinch kosher salt
- 1/2 cup dry red wine
- 1/2 cup chicken broth (low-sodium)
- freshly ground black pepper
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