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Grecian Chicken and Potatoes

 Grecian Chicken and Potatoes
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
6-8 ServingsPrep: 20 min. Bake: 1 hour 20 min.

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.

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Grecian Chicken and Potatoes (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.