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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Chicken with Potatoes, Lemon and Oregano Recipe

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This recipe for Baked Chicken with Potatoes, Lemon and Oregano is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lemons
1 chicken (about 3 pounds), quartered
3 potatoes, peeled and cut into wedges
1 tbsp. Olive Oil
1 tsp. dried oregano
2 garlic cloves, chopped
Salt and freshly ground pepper
Directions:
Directions:
Preheat the oven to 450 F.
Squeeze the juice from 1 lemon. Slice the other lemon.
Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle with the lemon juice, oil, oregano, garlic and salt and pepper to taste. Turn the pieces to coat evenly, and then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basing occasionally, for 15 to 30 minutes longer, or until the chicken is browned and the potatoes are tender.
Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
Personal Notes:
Personal Notes:
From The Sopranos Family Cookbook

 

 

 

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