This is a print preview of "Greek Roasted Chicken and Potatoes" recipe.

Greek Roasted Chicken and Potatoes Recipe
by Robyn Savoie

Greek Roasted Chicken and Potatoes

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 10

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

  1. Preheat oven to 350°F.
  2. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half the oregano.
  3. Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
  4. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
  5. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180°, basting frequently with pan dripping's.
  6. Cover and let stand for 10 minutes before carving.
  7. If desired, thicken pan dripping's for gravy.