Greek Roasted Chicken and Potatoes Recipe
You'll find this roast is a nice one to serve company or to your family for Sunday supper. All you need with it is tossed salad and some crusty French bread.
Ingredients
- 6 - 7 Lb. Roasting Chicken
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 2 - 3 Tsp. Dried Oregano, Divided
- 1 1/2 Lbs. Baking Potatoes, Peeled & Quartered
- 1/4 Cup Butter, Melted
- 3 Tbsp. Lemon Juice
- 3/4 Cup Chicken Broth
Directions
- Preheat oven to 350°F.
- Place chicken breast side up 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 chicken and potatoes. Add chicken broth to pan.
- Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180°, basting frequently with pan dripping's.
- Cover and let stand for 10 minutes before carving.
- If desired, thicken pan dripping's for gravy.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 10 servings | |
| Calories 514 | |
| Calories from Fat 314 | 61% |
| Total Fat 34.89g | 44% |
| Saturated Fat 11.59g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 321mg | 13% |
| Potassium 621mg | 18% |
| Total Carbs 9.61g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.52g | 0% |
| Protein 38.6g | 62% |
