Grecian chicken and potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Broiler chicken -- cut up, 2 | |
| 5 | # each | |
| 1 | cup | Fresh lemon juice |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Dried oregano |
| 4 | teaspoons | Seasoned salt |
| ***POTATOES*** | ||
| ½ | cup | Onion -- diced |
| 5 | cups | Red potatoes -- sliced, |
| Unpeeled | ||
| 4 | cups | Water |
| ½ | cup | Butter or margarine -- |
| Melted | ||
| ¼ | cup | Fresh lemon juice |
| 1 | teaspoon | Chicken bouillon granules |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Dried oregano |
Directions
Place the chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake uncovered at 350 for 1 - ¼ hours or until chicken is tender and juices run clear. For potatoes, place the onion in an ungreased 9 x 13 baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients. Pour over potatoes. Bake uncovered at 305 deg. for 1 hour and 20 minutes or until tender. Source: Taste of Home; Feb./March 1995.
Recipe By : Taste of Home
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