Greek Roasted Chicken and Potatoes Recipe #28358
This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.
by mary ellen b
2½ hours | 20 min prep
SERVES 4 -6
- 1 (6 lb) whole roasting chickens
- salt and pepper
- 2-3 teaspoons dried oregano, divided
- 4-6 baking potatoes, peeled and quartered
- 1/4 cup butter or margarine, melted
- 3 tablespoons fresh lemon juice
- 3/4 cup chicken broth
- Place chicken on a rack in a roasting pan.
- Sprinkle with salt and pepper and half the oregano.
- Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
- Pour butter and lemon juice over the chicken and potatoes.
- Add chicken broth to pan bottom.
- Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
- Baste frequently with pan juices during roasting.
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5 stars