Ingredients
-
8 - 10
-
5 - 7
-
3 - 5
-
-
1
-
1
-
3/4
-
2
-
2/3
-
1
-
1
-
1
-
-
-
Directions
Greek Chicken With Potatoes and Mushrooms, A huge favorite at my house! You can use more oregano if desired I add in a tablespoons of fresh garlic on top of the onions , Omg this was so simple i tweaked it just a tad bit instead of lemon juice used raspberry vinergerett dressing by kraft as a drizzle base after cooking covered i let it cook uncovered for 7min follwed all else to the directions wow best baked chicken i have made in a long time i also used ruby red petite potatoes quarted in 1/4 so no precook on those all in one dish amazing!, EASY!!! This time when I made it I didn’t brown the chicken, just threw the chicken breasts in the 9X13 still frozen Then because the chicken was frozen(with that water glaze still on it), I decreased the amount of water to 1/2 cup and still used 1 tsp chicken bouillon powder It was WONDERFUL! We love you, Kittencal!
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Steps
1
Done
|
Set Oven to 400 Degrees. |
2
Done
|
Sprinkle the Onion Slices in the Bottom of a Large Roasting Pan. |
3
Done
|
Season Chicken Pieces With Salt and Pepper, Then Brown the Chicken in a Large Skillet on Both Sides For About 6 Minutes on Each Side; Place on Top of the Onion Slices Along With Potatoes in the Roasting Pan. |
4
Done
|
Pour the Chicken Stock or Broth Around the Browned Chicken Pieces. |
5
Done
|
Then Sprinkle Oregano All Over in the Roasting Pan. |
6
Done
|
in a Bowl Mix Together Olive Oil, Garlic Lemon Juice and Thyme. |
7
Done
|
Pour Over and Around the Chicken, Mixing Together Slightly With a Wooden Spoon to Combine With the Broth. |
8
Done
|
Add in the Small Button Mushrooms Around the Chicken. |
9
Done
|
Cover and Bake in a 400 Degree Oven For About 30 Minutes. |
10
Done
|
Uncover, Mix Juices Slighty and Baste the Chicken With a Wooden Spoon, Then Return to Oven (uncovered) and Bake For About 20 Minutes More or Until the Chicken Is Cooked Through. |
11
Done
|
*note* If You Find That the Potatoes Are Done Before the Chicken, Just Remove to a Bowl. |