Greek Roasted Chicken & Potatoes

1 whole roasting chicken (6 lbs)

salt and pepper

2-3 tsp. dried oregano (divided)

4-6 baking potatoes, peeled and quartered

1/4 cup butter or margarine, melted

3 Tbsp. fresh lemon juice

3/4 cup chicken broth

Place chicken on a rack in a roaster 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 the chicken and potatoes. Add chicken broth to pan bottom. Bake at 350F for 2 – 2 1/2 hours or until chicken is browned and tender. Baste frequently with pan juices during roasting.

Yield: 8-10 servings.

One response

  1. Pingback: Greek Roasted Chicken & Potatoes « Prairie Sunrise

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