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Lemon Chicken with Roasted Potatoes


Frying or roasting chicken, 3-4 pounds
Olive oil
Oregano
Salt
Pepper
2 lemons
3 garlic cloves
2 cups chicken broth


Preheat oven to 400F. Wash and dry the chicken and tuck wings behind shoulders (no trussing necessary). Rub with a little olive oil, sprinkle with oregano, salt and pepper, and place breast down in a deep roasting pan.

Juice the lemons and pour the juice over the seasoned chicken. Smash the garlic cloves and place one in the cavity and toss the others in the bottom of the pan. Bring the chicken broth to a simmer and pour over.

Cover the roaster and place in the oven for about an hour and a half. After 30 minutes turn the bird over, breast up and sprinkle on more oregano, salt and pepper. Recover and continue roasting. After 30 more minutes, remove the cover so the top of the bird will brown and the liquids will reduce a little during the last half hour of cooking.

4 baking potatoes
Olive oil
Sea salt


Peel baking potatoes and cut lengthwise into wedges. Rub with olive oil, sprinkle with salt and roast in a shallow baking pan for 30 minutes.

When they start to brown, drop them into the liquid surrounding the chicken for the last 15 minutes of cooking.

Yield: 4 servings

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