600366 the Best Greek Chicken in the World
Yield
servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
whole chicken
whole, three two pound birds |
|
| 8 | each |
russet potatoes
idaho |
*
|
| ½ | cup |
olive oil
|
|
| 3 | each |
lemons
cut into wedges |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
oregano
fresh, generous amount |
*
|
| 1 | stick |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
whole chicken
whole, three two pound birds |
|
| 8 | each |
russet potatoes
idaho |
*
|
| 118 | ml |
olive oil
|
|
| 3 | each |
lemons
cut into wedges |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
oregano
fresh, generous amount |
*
|
| 113 | g |
butter
|
|
Directions
Place scrubbed potatoes with skins in oven at 375℉ (190℃).
Bake for 45 minutes or until done. After potatoes are baked, slice them 1½ inches thick.
Place sliced potatoes around freshly cleaned chickens in a large baking pan.
Sprinkle chickens and potatoes with olive oil, salt and pepper, fresh oregano, and lemon juice.
Place chunks of butter inside chickens and onto potatoes.
Also place a lemon wedge freshly squeezed inside each chicken.
Place inside oven at 325℉ (160℃).
Baste chicken and potatoes with juices from the pan for added moisture.
Chickens will be done when skins are crispy brown and legs lift easily from the joint.
Serve the meal with fresh Greek bread, slightly toasted, to dip into the juices.
