Roasted Chicken and Potatoes With Lemon, Olive Oil, and Oregano – a delicious recipe with chicken, lemon juice, extra virgin olive oil, oregano flakes, baby red potatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place chicken in roaster or a pan deep enough to fit the chicken and the potatoes.
2
Place potatoes around the chicken in the roaster.
3
Drizzle lemon juice over chicken and potatoes.
4
If there does not appear to be a good coating on the bottom of the pan, add more.
5
Drizzle olive oil over chicken and potatoes.
6
If there does not appear to be a good reservoir of juices on the bottom of the pan, add more.
7
This will make great gravy when the cooking is finished.
8
Cover exposed surfaces of chicken and potatoes with oregano flakes.
9
Cover the pan/roaster.
10
If there is no lid, use aluminum foil.
11
Place the roaster/dish in the oven.
12
Cook at 350 degrees for 3 hours.
13
Enjoy!
14
Remember, the juices in the bottom of the pan make GREAT gravy.
601
kcal
Calories
41
g
Fat
48
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 whole chicken, ⅔ cup lemon juice, ⅔ cup extra virgin olive oil, 2 tablespoons oregano flakes, and more.
Yes, Roasted Chicken and Potatoes With Lemon, Olive Oil, and Oregano falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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