Serves: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour
Ingredients:
- 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
Instructions:
- 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.
Nutrition Facts:
(Per Serving)
Calories: 650
Total Fat: 35g
Saturated Fat: 6g
Cholesterol: 135mg
Sodium: 310mg
Total Carbohydrates: 32g
Dietary Fiber: 4g
Sugars: 3g
Protein: 49g
Notes:
- 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.
Allergy Warning:
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.
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