Name: Greek Lemon Butter Potatoes with Butterflied Smoked Chicken Drumsticks
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Ingredients: 8-10 chicken drums; 1 tbsp anchovy paste; 3-4 tbsp white wine; 2 tbsp garlic powder; 2 tbsp oregano; 1 tsp chili flakes; 1 tsp black pepper; 2 tsp salt; 4 tbsp olive oil; Juice from 1 lemon; 3 large yellow potatoes; ½ cup chicken stock; Juice from 2 lemons; ¼ cup butter; Salt; Pepper; 3 cloves garlic; 3 tbsp capers; Juice from 3-4 lemons; 1/3 white onion; 8-10 green olives; Fresh Italian parsley; Salt; Pepper

a platter of butterflied smoked chicken drumsticks and greek lemon butter potatoes

Greek Lemon Butter Potatoes with Butterflied Smoked Chicken Drumsticks

Rated 5.0 stars by 1 users

Food:

Poultry

Serves:

4 to 5 people

Prep Time:

15 min

Cook Time:

2 hours

Greek-style lemony garlicky potatoes cooked in the Alchemy smoker and finished on the flattop, combined with the new trend of butterflied smoked chicken drums and finished over fire to crisp up that skin. Topped with capers, olives, shaved onions and more lemony sauce. A simple recipe with crazy amounts of flavour and the perfect summertime lunch BBQ platter.

By:

Chef Matt Basile

Image of Greek Lemon Butter Potatoes with Butterflied Smoked Chicken Drumsticks

Ingredients

8-10 chicken drums
1 tbsp anchovy paste
3-4 tbsp white wine
2 tbsp garlic powder
2 tbsp oregano
1 tsp chili flakes
1 tsp black pepper
2 tsp salt
4 tbsp olive oil
Juice from 1 lemon

Lemon potatoes

3 large yellow potatoes
½ cup chicken stock
Juice from 2 lemons
¼ cup butter
Salt
Pepper

Sauce

3 cloves garlic
3 tbsp capers
Juice from 3-4 lemons

For plating

1/3 white onion
8-10 green olives
Fresh Italian parsley
Salt
Pepper

Instructions

Set smoker to 275-300F.
Peel the potatoes, cut off the ends and cut into thick rounds, about three per potato. Add potatoes to a cast iron pan and cover with chicken stock. Add the juice from two lemons, butter and season with salt and pepper. Place in the smoker for about 1.5-2 hours or until potatoes are tender.
In a bowl, mix the anchovy paste, white wine, garlic powder, oregano, chili flakes, pepper and salt. Slowly pour in the olive oil while mixing.
Butterfly the chicken drums by slicing down the bone with a sharp knife and spread the meat open. Cut along each side of the bone and spread open and flatten the drumstick. Brush each one with the rub mixture on all sides. Place in the smoker for about an hour or until cooked through.
Thinly shave the onion, set aside. Remove the pits from the olives and set aside. Grate the garlic for your sauce.
When ready, remove the potatoes from the smoker and place the pan on the elevated rack.
Remove the chicken from the smoker and place on the grill to sear on each side, squeeze the juice from one lemon over top.
Place each potato onto the flattop to sear each side. Baste with a couple of spoonfuls of the stock.
To make the sauce, add the minced garlic and capers to the pan and mix. Squeeze in the juice from 3 to 4 lemons. Mix and let cook and reduce slightly*.
To plate, add the chicken drums to a platter and then stagger the potatoes around them. Top with the shaved onion and pour over the sauce. Garnish with the chopped green olives and fresh parsley, season with salt and pepper.
*If you want to thicken the sauce, make a slurry of baking powder or cornstarch and water, and mix in to the sauce, but this isn’t necessary.

Greek Lemon Butter Potatoes with Butterflied Smoked Chicken Drumsticks