Chicken Italian
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
chicken
whole, for frying, skinned |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| ¼ | teaspoon |
oregano
|
|
| 2 | tablespoons |
white wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
chicken
whole, for frying, skinned |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1.3 | ml |
oregano
|
|
| 3E+1 | ml |
white wine
dry |
|
Directions
If using whole chicken, cut chicken in half.
Blend marinade of all the remaining ingredients.
Soak chicken for 10 minutes. Bake in greased pan at 375℉ (190℃). for 45 minutes to 1 hour or until tender.
