Name: Greek Chicken and Potatoes
Yield: Serves 4
Ingredients: 1 3 1/2-pound chicken, quartered; 6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise; 4 large garlic cloves, halved; 3/4 cup canned low-salt chicken broth; 3/4 cup olive oil; 2/3 cup fresh lemon juice; 2 teaspoons dried oregano, crumbled

Recipe information

Yield
Serves 4

Ingredients

1 3 1/2-pound chicken, quartered

6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise

4 large garlic cloves, halved

3/4 cup canned low-salt chicken broth

3/4 cup olive oil

2/3 cup fresh lemon juice

2 teaspoons dried oregano, crumbled

Preparation

Step 1
Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
Step 2
Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

TagsChicken Poultry Russet Potato Potato Root Vegetable Vegetable Garlic Lemon Citrus Fruit Main Dinner Dairy Free Gluten Free Nut Free Quick Easy Weeknight Meals Oven Bake Bon Appétit

Recipe notes

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