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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 4 servings |
||
| Calories 691 | ||
| Calories from Fat 524 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 58.3g | 89% | |
| Saturated Fat 12.7g | 63% | |
| Monounsaturated Fat 32.6g | ||
| Polyunsaturated Fat 9.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 155mg | 51% | |
| Sodium 145mg | 6% | |
| Potassium 433mg | 12% | |
| Total Carbohydrate 2.5g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.6g | ||
| Protein 38.7g | 77% | |
Roasted Greek Style Chicken
By: Bergy
Sep 9, 2002
Sometimes simplicity produces the best flavor. The preparation time does not include the 1 hour marinade time. Marinade in the fridge.
SERVES 4
Ingredients
- 1 (3 lb) chicken
- 1/2 cup olive oil
- 1 tablespoon dried oregano
- 2 lemons, juice of
- salt
- pepper
Directions
1
Marinate the chicken in the oil, lemon juice & oregano for an hour.2
Rub some of the marinade inside the bird.3
Bake at 375 for 1 hour or until done.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Southern (Mediterranean) > Greek
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Free of... > Gluten-free
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Featured Reviews for This Recipe
From: Big Bob in Jax
On Jun 9, 2008
Tonight I made this recipe for the second time and although I forgot to set the temp at 375 it was still awesome just not as crisp as the first time I made this dish. I did everything as noted and we loved it, a great week night easy to make dinner and its CHEAP!
From: yooper
On Sep 23, 2002
Bergy, you're right, this is simplicity at it's best. Instead of roasting in the oven, I cooked this in my Showtime Rotisserie for an hour..."set it and forget it." Your suggestion to rub the cavity of the chicken with the marinade I believe really helped to infuse the flavors of the lemon and thyme into the bird. Next time I try this, and there will definately be a next time, I'll use my flavor injector needle to really get the marinade into the meat! You have a winner here!
From: LoydaP
On Feb 8, 2006
Wow! Delicious and simple. The changes I would make: marinade for longer, next time I'm going to try at least 3 hours. And salt before serving. I couldn't get enough salt in the marinade.
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