Greek Roast Chicken with Potatoes
by Helen W
Posted December 28, 2006

Things to prepare: serves 4

1 Spring chicken (cut up or left whole)
2 Tbsp soft butter or olive oil
1 Tbsp of oregano
1 Large onion sliced into strips
1 Cup of water
4 - 6 Russet potatoes
Salt and pepper to taste
Lemon juice to taste

Instructions:

1) Preheat oven to 425 degrees Fahrenheit
2) Spread a thin coat of olive oil or butter on the bottom of the pan
3) Rinse chicken inside and out. Sprinkle cavity with salt, pepper and oregano
4) Place chicken in the roasting pan. Spread softened butter or olive oil over the chicken.
5) Sprinkle half of the oregano over the chicken
6) Roast chicken for 30 minutes
7) While chicken is roasting, peel potatoes and cut each into 4 to 6 wedges, depending on size of the potatoes
8) Rinse and drain potatoes and place them in a bowl
9) Sprinkle salt and remaining oregano over the potatoes
10) Drizzle potatoes with lemon juice to taste and toss, in the bowl, to coat potatoes evenly.
11) After chicken has roasted for 30 minutes, remove from the oven.
12) Add the cup of water to the pan. Distribute potatoes around the chicken and drizzle the remaining lemon juice from the bowl over the chicken.
13) Cover the pan and return to oven for 30 - 45 minutes until the potatoes and chicken are done.
14) The pan juices may be served on the side

Serving suggestion: serve with Greek salad, crusty sesame-coated bread and Greek "Demestica" white wine.

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