- 1 roasting chicken (6 to 7 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 lemon juice
- 3/4 cup chicken broth
- Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
- Bake, uncovered, 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 180°, basting frequently with pan drippings.
- Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. Yield: 8-10 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Greek Roasted Chicken and Potatoes
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"Excellent. My kids love this."
"this is very moset it i add carrots to mine and it make it even more better"
"I started using the juice of one fresh lemon, and then put the lemon halves inside the chicken while roasting. It really adds extra flavor to the breast meat, which I use to make chicken salad. I'm going to add the garlic like jayho127 suggested next time."
"I thought this was a little bland. I will make it again because the hint of flavor was very good. Next time I will add more lemon and pepper, or use a lemon pepper seasoning. I love that combination. My husband and son felt the same way."
"I add a few minced cloves of garlic to the butter/lemon sauce and it really tastes great!"