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Grecian Chicken and Potatoes Recipe

Our chicken and potatoes have been favorites with customers since we started serving them over a decide ago.—Grecian Steak House, Tom Zorbas, Sikeston, Missouri

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Grecian Chicken and Potatoes Recipe

Prep: 20 min. Bake: 1 hour 20 min.

Yield: 6-8 Servings

20 80 100

Ingredients

2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
1 cup lemon juice
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon dried oregano
4 teaspoons seasoned salt
POTATOES:
1/2 cup finely chopped onion
5 cups sliced unpeeled red potatoes (about 3 pounds)
4 cups water
1/2 cup butter, melted
1/4 cup lemon juice
1 teaspoon chicken bouillon granules
1/2 teaspoon each paprika, salt, pepper and dried oregano

Directions

Place chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear.
For potatoes, place the onion in an ungreased 13-in. x 9-in. baking dish. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients; pour over potatoes. Bake, uncovered, at 350° for 1 hour 20 minutes or until tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 338 calories, 20 g fat (10 g saturated fat), 85 mg cholesterol, 1,408 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Grecian Chicken and Potatoes in Taste of Home February/March 1995, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Grecian Chicken and Potatoes

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Reviewed on Apr. 11, 2012 by pattysue22

Outstanding!! Everyone loved them.... did have to bake the potatoes a little bit longer but maybe I cut them too thick... will be making again. thanks!!

Reviewed on Sep. 28, 2009 by cwbuff

The potatoes are excellent! An easy and elegant preparation. Make sure you use FRESH lemon juice, though, it makes all the difference. Get a juicer if you don't have one. For the chicken, next time I'm going to change the seasoned salt to 2 teaspoons.