Ingredients
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3 1/4 - 3 3/4
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3 1/2
-
-
2
-
1
-
1/2
-
8
-
1/4
-
1/4
-
1 1/2
-
-
-
-
-
Directions
Lemon Garlic Chicken (Greece – Kotopoulo Skorthato), A recipe I am posting for ZWT6 This is one of the easiest recipes to make, and one of the most tempting to eat Adjust the garlic down if it’s not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek I put a little change on this recipe, by decreasing the amount of olive oil by half and adding the 1/4 cup of butter for more flavor Update: 7/23/2011, I have now made this for DH and myself, so only made 1/2 of the recipe We loved this recipe, so simple and a no fuss meal used small red skinned potatoes that I just cut in half, they didn’t need the full cooking time, so added them in about an hour before it was done , Very good I made this for company and 2 of the grandkids who said that they didn’t like Greek food inhaled it lol Thanks diner for sharing Made for ZWT9
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Steps
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1
Done
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Preheat Oven to 355f (180c). |
|
2
Done
|
Rinse the Chicken and Pat Dry. Peel the Potatoes and Cut Into Quarters, Lengthwise. Salt and Pepper the Chicken and Potatoes. Transfer Chicken to a Roasting Pan, and Add Potatoes, on and Around the Chicken. Add Oregano, Garlic, Olive Oil, and Lemon Juice, Distributing Evenly Across the Pan. Add Water and Roast Uncovered at 355f (180c) For a Total of 1 Hour and 40 Minutes. Half Way Through (50 Minutes), Turn the Chicken. |
|
3
Done
|
Note: Check Periodically to Make Sure There Is Still a Little Water in the Pan. If Needed, Add 1/4 to 1/2 Cup More. |
