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Greek Lemon Chicken Recipe

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This recipe for Greek Lemon Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Cummings
Added: Sunday, April 30, 2006


2 whole chickens (about 3 lbs each)
2 large lemons
6 medium garlic cloves, peeled (or as much as desired)
2 tsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. dried oregano
3/4 cup olive oil
2 medium onions, peeled and cut in 1/4" wedges
4 medium carrots, trimmed, peeled and cut into 1/4" diagonal pieces
6 medium all purpose potatoes (about 2 1/4 lbs), cut into
wedges or cubes
4 medium celery ribs, trimmed and sliced into 1/4" diagonal pieces
2/3 cup fresh lemon juice
2/3 cup chicken broth
1 stick butter, melted
Greek olives for garnish

Rinse the chickens and pat them dry: discard excess fat. Pierce the lemons at 1/4" intervals with a kitchen fork. Place a lemon in the cavity of each chicken (and close opening with metal skewers or a trussing needle and twine..we don't usually do this, but you can)

Preheat oven to 500 degrees.

In food processor (or blender) with motor running add garlic, salt, pepper, oregano 1/2 cup of the oil and process 10 seconds. Rub the mixture over both chickens.

Place the onions, celery, carrots and potatoes in the bottom of a large roasting pan. Place the chickens, breast side up, over the vegetables. Stir together the lemon juice, chicken broth, butter and remaining olve oil and pour over the chicken and vegetables.

Bake the chickens, uncovered, in the center of the preheated oven for 20 minutes. Turn them over and bake 20 minutes more, basting the chickens and vegetables with the pan juices every 10 minutes. Reduce the heat to 450 degrees and turn the chickens breast side up. Bake 20 minutes more, basting twice.

Remove the pan from the oven and transfer the chickens to a cutting board. Keep the vegetables warm. Let the chickens rest for 10 minutes, them remove the lemons from the cavities, do not discard lemons.

Quarter the chickens, removing the backbone and keeping the wings attached to the breast pieces.

Arrange the chicken and vegetables on a platter and degrease the juices. Cut the lemons in half and squeeze the juice over the chicken and vegetables. (We usually serve from the roasting pan if just family)

Garnish with olives and pass the pan juices seperately.

Number Of Servings:
Number Of Servings:
Makes 8 servings
Preparation Time:
Preparation Time:
approx. 1 hour
Personal Notes:
Personal Notes:
I found this recipe when I was in high school and we all just love it. Serve with good crusty french or italian bread (and be sure to dip bread in the pan juices....yum!!)




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