Greek Style Roasted Lemon and Garlic Chicken with Potatoes and Carrots
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course, Lunch, Dinner
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Cuisine
Mediterranean, Greek
Greek Style Roasted Lemon and Garlic Chicken with Potatoes and Carrots
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Juicy chicken with crispy vegetables cooked with antioxidant rich olive oil, lemon, garlic and oregano. A perfect meal for anytime.
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Ingredients
- 1 ½ pound chicken leg quarter
- ½ cup olive oil
- 1 lemon cut in quarters
- 4 cloves garlic peeled and cut in half
- 1 tablespoon oregano
- salt
- black pepper
- 3-4 carrot
- 4 potato large
- 1 onion large, sliced
Instructions
- Preheat oven at 425 degrees Fahrenheit (220 degrees Celsius).
- Rub salt and pepper into the chicken.
- Push under the skin of each piece I piece of lemon and 2 garlic clove halves.
- Place chicken on a large pan (large enough to fit potatoes and carrots in one layer).
- Cut potato and carrots in smallish pieces 1 ½ -2 inches and put in a bowl along with sliced onion.
- Add 4 tablespoon olive oil to the vegetables, pepper, and the oregano and mix well, until all vegetables are coated well.
- Spread vegetables around the chicken.
- Brush chicken generously with olive oil on both sides, roast skin facing up.
- 9. Roast for about 45 minutes-1 hour (if you are roasting a whole chicken it will take longer about a ½ hour more).
- Check chicken, juices should be clear, although I prefer a meat thermometer, temperature at thickest part should be 165 F (74 C).
- If chicken is done, but vegetables are not, remove chicken and cover with aluminum foil, and roast until vegetables are crunchy on the outside and soft on the inside.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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