Greek Roasted Chicken and Potatoes
Country Woman
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. I've served my Greek Roasted Chicken many times, but the very best compliment I've ever received on it came long ago from my then-4-year-old son...after one taste, he declared me a "good cooker"!
I've been cooking for 40 years now (there are over 300 cookbooks in my collection). I grew up on a Greek Island, and the recipes in Country Woman remind me of a lot of the wholesome meals of my youth.
My husband and I live in the city—but I'm still a country woman at heart! We're semi-retired, with two married children.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 2 hours
Ingredients:
- 1 whole roasting chicken (about 6 pounds)
- Salt and pepper to taste
- 2 to 3 teaspoons dried oregano, divided
- 4 to 6 baking potatoes, peeled and quartered
- 1/4 cup butter, melted
- 3 tablespoons fresh lemon juice
- 3/4 cup chicken broth
Directions:
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 juices run clear and a meat thermometer inserted into thigh reads 180°, basting frequently. Cover and let stand for 10 minutes before carving. If desired, thicken pan drippings for gravy. Yield: about 8-10 servings.