Grecian Chicken & Potatoes
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
whole chicken
cut up |
* |
1 | cup |
lemon juice
fresh |
|
1 | teaspoon |
garlic salt
|
|
1 | teaspoon |
black pepper
|
|
1 | teaspoon |
oregano
dried |
|
4 | teaspoons |
seasoned salt
|
|
Potatoes |
* | ||
½ | cup |
onions
diced |
|
5 | cups |
red skinned potatoes
sliced, unpeeled |
* |
4 | cups |
water
|
|
½ | cup |
butter
or margarine, melted |
|
¼ | cup |
lemon juice
fresh |
|
1 | teaspoon |
chicken bouillon, powdered
|
|
½ | teaspoon |
paprika
|
|
½ | teaspoon |
salt
|
|
½ | teaspoon |
black pepper
|
|
½ | teaspoon |
oregano
dried |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
whole chicken
cut up |
* |
237 | ml |
lemon juice
fresh |
|
5 | ml |
garlic salt
|
|
5 | ml |
black pepper
|
|
5 | ml |
oregano
dried |
|
2E+1 | ml |
seasoned salt
|
|
0 |
Potatoes |
* | |
118 | ml |
onions
diced |
|
1.2 | l |
red skinned potatoes
sliced, unpeeled |
* |
946 | ml |
water
|
|
118 | ml |
butter
or margarine, melted |
|
59 | ml |
lemon juice
fresh |
|
5 | ml |
chicken bouillon, powdered
|
|
2.5 | ml |
paprika
|
|
2.5 | ml |
salt
|
|
2.5 | ml |
black pepper
|
|
2.5 | ml |
oregano
dried |
Directions
Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken.
Sprinkle with seasoned salt. Bake uncovered at 350℉ (180℃) for 1 to ¼ hours or until chicken is tender and juices run clear.
For potatoes, place the onion in an ungreased 9 x 13 baking pan.
Arrange potatoes in rows over the onion, with slices slightly overlapping.
Combine remaining ingredients.
Pour over potatoes. Bake uncovered at 305 for 1 hour and 20 minutes or until tender.