| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Chicken |
8 |
Servings |
INGREDIENTS
| 3 |
md |
Whole chickens |
| 8 |
|
Idaho baking potatoes |
| 1/2 |
c |
Olive oil |
| 3 |
|
Lemons, cut into wedges Salt and pepper Fresh oregano (generous amount) |
| 1 |
|
Stick butter |
INSTRUCTIONS
Place scrubbed potatoes with skins in oven at 375 degrees. Bake for
45 minutes or until done. After potatoes are baked, slice them 1 1/2
inches thick. Place sliced potatoes around freshly cleaned chickens
in a large baking pan. Sprinkle chickens and potatoes with olive
oil, salt and pepper, fresh oregano, and lemon juice. Place chunks
of butter inside chickens and onto potatoes. Also place a lemon
wedge freshly squeezed inside each chicken. Place inside oven at 325
degrees. Baste chicken and potatoes with juices from the pan for
added moisture. Chickens will be done when skins are crispy brown and
legs lift easily from the joint. Serve the meal with fresh Greek
bread, slightly toasted, to dip into the juices.
Posted to MM-Recipes Digest V3 #238
Date: Sat, 31 Aug 1996 21:50:32 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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