Greek Roasted Chicken and Potatoes

(from castro15’s recipe box)

Make this……then Cream Cheese Chicken Soup

Categories: Meals

Ingredients

  • 6-7 lb. roasting chicken
  • Salt and pepper to taste
  • 2-3 tsp dried oregano, divided
  • 4-6 baking potatoes, peeled and quartered
  • 1/4 cup butter, melted
  • 3 tbsp. 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- 2 1/2 hours or until cooked through (180), basting frequently with pan drippings.

  3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Skim fat and thicken the pan drippings for gravy. Serve with chicken.

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