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Greek Roasted Chicken and Potatoes

You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. —Pella Visnick, Dallas, Texas
  • Total Time
    Prep: 10 min. Bake: 2 hours + standing
  • Makes
    8-10 servings

Ingredients

  • 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

Directions

  • 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, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, 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.
Nutrition Facts
8 ounce-weight: 425 calories, 24g fat (8g saturated fat), 120mg cholesterol, 214mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 36g protein.

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