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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (446g) Recipe makes 4 servings |
||
| Calories 502 | ||
| Calories from Fat 210 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 36% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 101mg | 33% | |
| Sodium 137mg | 5% | |
| Potassium 1277mg | 36% | |
| Total Carbohydrate 48.6g | 16% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 5.2g | ||
| Protein 26.9g | 53% | |
Ingredients
- 4 medium potatoes
- 3 medium onions
- 1 frying chicken, quartered
- 1 large lemon
- 2 tablespoons butter
- 1 tablespoon oregano
- salt and black pepper
Directions
1
Peel and quarter potatoes and onions.2
Place chicken skin side up, in shallow roasting pan.3
Arrange potatoes and onions between pieces.4
Add water to cover bottom of pan (1").5
Squeeze lemon juice over all.6
dot chicken and vegetables with butter.7
Sprinkle with oregano, salt and pepper.8
Bake in 350 degree oven for 1 hour.9
*Chilled, Lemon Chicken makes a delicious hot weather meal or chicken salad.10
Freeze in foil.11
Defrost and reheat in foil at 400 degrees for 20 minutes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
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- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
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Featured Reviews for This Recipe
From: KitchenWitch
On Mar 22, 2002
Made this tonight and DH absolutely loved it. I used legs and thighs, rather than a whole cut up chicken. I think next time I will use a little less water, as there seemed to be a lot, and I would like more of a sauce to serve over the chicken and veggies. But a definate keeper, I'll be making again.
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