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Thursday, May 16, 2013

Greek Chicken and Poatoes


This recipe is so delicious! The lemon and spices and herbs make my house smell so good! This is so simple, but it can make you look like a master chef in the kitchen. The key is to use the Cavender's Greek Seasoning and a whole chicken cut into pieces with the skin ON! Please don't use skinless or it will dry out. If your diet dictates that you can not have the skin, you probably should not be eating a dish that calls for half a cup of oil. OR! Maybe you can forego the diet for one meal! It is so worth the guilt.



Greek Chicken and Potatoes

• 1/2 cup butter, room temp
• 3 cloves garlic, chopped
• Cavender's Greek Seasoning
• 2 lemons, juiced or 1/4 cup juice
• 1 (4 pound) chicken, cut into pieces

• 4 or 5 baking potatoes, cubed
• 1 large onion, cut into thick slices
• 2 lemons, sliced thin



Preheat oven to 350 degrees.
In a small bowl, mix the butter, garlic, 1 tbsp Cavender's and lemon juice. Loosen the skin from the meat with your fingers or with the handle of a spoon. Be carefull not to break the skin. Loosen as much as you can even down the legs. Place a scoop of the butter mixture under the skin and rub down, spreading the butter under the skin. Repeat this process until the butter is covering the entire chicken. Dust chicken with Cavender's Greek Seasoning. Place the potatoes, onions and some of the lemon slices in a 13X9 casserole dish. Drizzle with oilive oil and lemon juice and sprinkle the Greek Seasoning over the potato mixture. Place chicken on top of potatoes and onion. 

Bake uncovered for an hour and a half 
or until chicken is golden brown and potatoes are tender.










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