- One 3-pound whole chicken
- 4 lemons, quartered, plus 1 whole
- Juice from 2 lemons
- 1 Cup white wine
- 1/4 Cup plus 2 teaspoons olive oil
- 1 Teaspoon salt, plus more to taste
- 2 Teaspoons oregano, divided
- 1/2 Teaspoon rosemary
- Pepper, to taste
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 Pound fingerling potatoes
- Small handful of dill
Debone the chicken to marinade. In a large Pyrex dish, combine the 4 quartered lemons, white wine, ¼ cup olive oil, salt, 1 teaspoon of oregano, rosemary, pinch of pepper, bay leaves, and crushed garlic cloves. Add the chicken and toss well so that it is completely covered in the marinade. Let marinate overnight.
Bring chicken to room temperature. Put potatoes in a small pot of salted water and bring to a boil. Simmer until crisp-tender, about 3-4 minutes. Drain and slice.
Preheat the grill. Remove the chicken from the marinade, allowing excess marinade to drip off. Put the chicken on the grill, skin side down. Put 2 foil-covered bricks directly on top of the chicken and allow to cook undisturbed until the skin is golden brown and crispy, about 15 minutes. Flip the chicken on the grill and finish cooking until the internal temperature registered 165 degrees, about 10 more minutes.
Slice the whole lemon thinly. In a sauté pan, heat 2 tablespoons of the extra-virgin olive oil. Add the sliced potatoes, lemon slices, and the last teaspoon of oregano and continue to sauté until golden brown.
Cut the chicken into 4 equal pieces. Transfer to a dish with the potatoes and drizzle with lemon juice and dill.