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Greek Roasted Chicken and Potatoes
Prep: 10 min Cook: 3 hours Servings: 10by Robyn Savoie269 recipes>You'll find this roast is a nice one to serve company or to your family for Sunday supper. All you need with it is tossed salad and some crusty French bread. Ingredients
- 6 - 7 Lb. Roasting Chicken
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 2 - 3 Tsp. Dried Oregano, Divided
- 1 1/2 Lbs. Baking Potatoes, Peeled & Quartered
- 1/4 Cup Butter, Melted
- 3 Tbsp. Lemon Juice
- 3/4 Cup Chicken Broth
Directions
- Preheat oven to 350°F.
- Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half the oregano.
- Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
- Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
- Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180°, basting frequently with pan dripping's.
- Cover and let stand for 10 minutes before carving.
- If desired, thicken pan dripping's for gravy.
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