Oven Roasted Greek-Style Chicken
4lb whole chicken
1 teaspoon sea salt
freshly ground pepper to taste
2 tablespoons Greek seasoning, divided
juice of half of a lemon
1/4 cup extra virgin olive oil (approx., divided)
1/2 head of garlic
2/3 cup fat free chicken broth
(If you have some fresh oregano, it would also be good under the skin or in the cavity)
Preheat oven to 400 degrees.
Wash & dry chicken, season cavity with salt & pepper, and place garlic inside. In a small bowl, mix together some olive oil, salt & pepper, Greek seasoning and rub under the breast skin.
Place chicken in a roasting pan, drizzle with remaining olive oil, lemon juice and seasonings. Pour chicken broth in pan, cover and roast for approx. 1.5-2 hours. Be sure to baste!
Greek Lemon Potatoes
3lbs potatoes, peeled & quartered
sea salt & pepper to taste
4 cloves garlic, minced
1 tbsp dried oregano
1/2 cup extra virgin olive oil
1/4 cup chicken broth or water
juice of 2 lemons (or more depending on size how lemony you want it)
*I cooked at the same time as chicken at 400 degrees.
In a large bowl, toss all ingredients. Place potatoes in a baking dish & bake uncovered for 1 hour 20 minutes.
Turn over potatoes a couple of times to ensure even cooking, and add more water if all the liquid evaporates too early in the cooking. You can place under broiler for the last 5 minutes of cooking to get crispier.