This whole roasted chicken recipe couldn’t be easier. Greek chicken and potatoes is fancy enough for a weekend dinner but simple enough to use as meal-prep leftovers for other dishes throughout the week.
Ingredients
- 1 roasting chicken (6 to 7 pounds)
- salt and pepper to taste
- 2 to 3 teaspoons dried oregano, divided
- 4 baking potatoes, peeled and quartered
- 1/4 cup butter, melted
- 3 tablespoons lemon juice
- 3/4 cup chicken broth
Instruction
- Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
- Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings.
- Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
