Greek Roasted Chicken and Potatoes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. Ingredients:
1 roasting chicken (6 to 7 pounds) |
salt and pepper to taste |
2 to 3 teaspoons dried oregano, divided |
4 to 6 baking potatoes, peeled and quartered |
1/4 cup butter, melted |
3 tablespoons lemon juice |
3/4 cup chicken broth |
Directions:
1. Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
2. Bake, uncovered, 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 180°, basting frequently with pan drippings.
3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. Yield: 8-10 servings.
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