Preparation Time: 15 minutes
Cooking Time: 1 hour
- 4 bone-in, skin-on chicken breasts or leg quarters
- 4 large potatoes, peeled and cut into wedges
- 1/2 cup extra-virgin olive oil
- 1 cup chicken broth
- 1/3 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Lemon slices and fresh oregano for garnish
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Mix well.
- Place the chicken and potato wedges in a large roasting pan. Pour the olive oil and lemon juice mixture over them. Toss to coat the chicken and potatoes evenly.
- Pour the chicken broth into the pan. This will keep the chicken moist and add flavor to the potatoes.
- Place the roasting pan in the preheated oven and roast for about 1 hour or until the chicken is golden brown, and the potatoes are tender. Turn the chicken and potatoes occasionally to ensure even cooking.
- Once done, remove from the oven, and let it rest for a few minutes.
- Garnish with fresh oregano and lemon slices before serving.
Total Fat: 35g
Saturated Fat: 6g
Total Carbohydrates: 32g
Dietary Fiber: 4g
- You can use boneless, skinless chicken if you prefer a leaner option.
- Feel free to add more oregano or other Greek herbs for extra flavor.
- Serve with a side of Greek salad and tzatziki for an authentic Greek meal.
Check the ingredients on the chicken broth label, as some brands may contain allergens such as soy or wheat. If you have allergies, use a certified allergen-free chicken broth or make your own.