Country Cooking Chicken Dinner Recipe

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Greek Roasted Chicken and Potatoes

Oregano and lemon are wonderful complements to chicken.

Although fresh lemon juice is preferred, bottle can also be used.

Greek Roasted Chicken and Potatoes Ingredients;

1 whole roasting chicken (5 to 7 pounds) salt and pepper to taste

2 to 3 teaspoons dried oregano, divided

4 to 6 baking potatoes, peeled and quartered

¼ cup butter or margarine, melted

3 tablespoons lemon juice

¾ cup chicken broth


Place chicken with breast side up on a rack in a roasting pan.

Sprinkle with salt, pepper and half of oregano.

Arrange potatoes around the chicken; sprinkle with salt, pepper and remaining oregano.

Pour butter and lemon juice over chicken and potatoes.

Add broth to pan.

Bake, uncovered, at 350 degree until juices run clear and a meat thermometer reads 180 degree,

Basting frequently (roasting time 2 to 2- ¼ hours).

Cover and let stand 10 minutes before carving.

Make gravy from pan dripping.

Basic Pan Gravy from Roasted Meats

For maximum flavor and rich color, stir to loosen as much of the brown bits from the roasting pan as possible.

If the color is still light, add ¼ to ½ teaspoon bottled browning sauce or soy sauce to the gravy.


Pan drippings

¼ cup all-purpose flour

Broth or water

Salt and pepper to taste


Transfer meat to a warm platter.

Pour pan drippings into measuring cup.

Loosen browned bits from the roaster and add to the cup.

Skim off all fat that rises to the top of the cup.

Reserve ¼ cup fat and pour into a saucepan; whisk in flour.

Add enough broth or water to pan drippings to measure 2 cups.

Country Cooking Chicken Dinner Recipe

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