Grecian Chicken and Potatoes Recipe

5 3 4
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Grecian Chicken and Potatoes Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Originally published as Grecian Chicken and Potatoes in Taste of Home February/March 1995, p51

Nutritional Facts

1 each: 338 calories, 20g fat (10g saturated fat), 85mg cholesterol, 1408mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Grecian Chicken and Potatoes in Taste of Home February/March 1995, p51

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Reviews forGrecian Chicken and Potatoes

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MY REVIEW
galinthewoods User ID: 3317961 4312
Reviewed Jan. 16, 2014

"The potatoes were okay, but my husband Loved the chicken"

MY REVIEW
kennedy22@hotmail.com User ID: 5774466 198934
Reviewed Apr. 11, 2012

"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!!"

MY REVIEW
cwbuff User ID: 441425 3521
Reviewed Sep. 28, 2009

"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."

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