GREEK STYLE ROASTED VEGETABLES RECIPES
GREEK ROASTED CHICKEN AND POTATOES RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 10 minutes
Prep Time 10 minutes
Cook Time 02 hours 00 minutes
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 425 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 16g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 36g protein.
GREEK ROASTED CHICKEN AND POTATOES RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 10 minutes
Prep Time 10 minutes
Cook Time 02 hours 00 minutes
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 425 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 16g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 36g protein.
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