Roast Chicken with Potatoes "by the Wall"
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 6 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 teaspoons dried oregano
- 3 large garlic cloves, minced
- Carbohydrate 47 g(16%)
- Cholesterol 231 mg(77%)
- Fat 67 g(103%)
- Fiber 6 g(24%)
- Protein 63 g(126%)
- Saturated Fat 16 g(81%)
- Sodium 233 mg(10%)
- Calories 1049
Preparation Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes. Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.
Preparation Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes. Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.
