Roast Oregano & Lemon Chicken
Recipe: #28666
November 08, 2017
Categories: Chicken, Lemon, Italian, Mediterranean, Sunday Dinner, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy Herbs, Bone-in Pieces, Kosher Meat, Chicken Dinner, Italian Dinner, more
"From one of our national supermarkets and their monthly free magazine May 2017."
Ingredients
Nutritional
- Serving Size: 1 (676.8 g)
- Calories 1027.1
- Total Fat - 68.4 g
- Saturated Fat - 16 g
- Cholesterol - 309.1 mg
- Sodium - 617.7 mg
- Total Carbohydrate - 43.9 g
- Dietary Fiber - 7.7 g
- Sugars - 5 g
- Protein - 61.4 g
- Calcium - 100.8 mg
- Iron - 4.8 mg
- Vitamin C - 77.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 200C.
Step 2
Juice the lemons, and halve and reserve skins.
Step 3
Whisk 1/3 cup lemon juice with oil, herbs and garlic and season with salt and pepper.
Step 4
Toss potatoes with 1/4 cup herb oil in a large roasting pan or ceramic baking dish and bake for 30 minutes.
Step 5
Meanwhile, toss chicken with 1/4 cup herb oil.
Step 6
Move potatoes to one end of the pan and add chicken and reserved lemon skins to pan.
Step 7
The potatoes will site on top and around the chicken and roast for 30 minutes.
Step 8
Scatter with olives and cook until chicken is cook through and potatoes are golden.
Step 9
Serve drizzled with a little remaining herb mixture and extra oregano.
Tips
No special items needed.