Greek Baked Chicken and Potatoes
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By D J
Greek Baked Chicken and Potatoes
You will need a large roaster pan with lid for this recipe. To save steps I have modified the recipe instructions to go ahead and put the potatoes in the roaster first (the original recipe start with the chicken, then the wine for the browning, then remove the chicken and add the potatoes, then put the chicken back on top).
Updated at: Mon, 11 Mar 2024 20:30:59 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories395.4 kcal (20%)
Total Fat21.4 g (31%)
Carbs20.9 g (8%)
Sugars3.5 g (4%)
Protein28 g (56%)
Sodium493.2 mg (25%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Move oven rack to low setting to accommodate roaster with lid on. Preheat oven to 450 degrees
Step 2
Peel and slice potatoes about 1 inch thick and put in bottom of roasting pan
Step 3
Pour two cans of drained, sliced mushrooms over potatoes
Step 4
Squeeze one lemon over potatoes and mushrooms
Step 5
Sprinkle salt, pepper, oregano and very little cinnamon on potatoes and mushrooms
Step 6
Wash and cut 2 whole chickens into quarters
Step 7
Put chicken into roaster on top of potatoes and squeeze 4 lemons over chicken (if needed you may add a small amount of water to the pan)
Step 8
Sprinkle salt, pepper, and oregano on both sides of chicken
Step 9
Turn chicken skin-side up
Step 10
Sprinkle a little cinnamon on chicken and put pats of butter on chicken
Step 11
Put pan in oven and brown chicken at 450 degrees until very lightly browned
Step 12
Pour Mogen David Concord grape Wine over chicken
Step 13
Put lid on pan and bake at 350 degrees until chicken and potatoes are tender
Step 14
Serve chicken and potatoes with juice from the pan
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