Oregano Chicken (Kotopoulo Riganato)

By Carla

Moist chicken with a hint of lemon and lots of oregano. I used Wild Greek Oregano and the flavor was delicious.

This recipe was given to my by Laurie Constantino from the 2007 Seasoned Eatings Secret Santa Exchange.

Ingredients

• 1 chicken cut into serving sized pieces
• 1 lemon
• 1/2 cup extra virgin olive oil
• 12 garlic cloves, unpeeled and lightly crushed
• 1/4 c. dried wild oregano, crushed
• Salt
• Freshly ground black pepper
• 2 lbs. baking potatoes, cut lengthwise into quarters
• 6 bay leaves
• 1 can chicken broth (or 1 3/4 cup homemade stock)

Details

Servings 4
Adapted from medcookingalaska.blogspot.com

Preparation

Step 1

Preheat oven to 375 degrees F. Rub chicken pieces with juice of 1 lemon, olive oil, oregano, salt and pepper. Toss potatoes and garlic with olive oil, salt and pepper.

Put the chicken in a baking dish and surround with potatoes and garlic. Add 1 cup chicken broth and bay leaves and roast uncovered for 15 minutes.

Reduce temperature to 350 degrees F., and roast until tender; about 40 minutes. Baste the chicken and potatoes from time to time, adding more broth if necessary.

When the chicken is done, put the pan under the broiler for a few minutes until the chicken skin is nicely browned.

Serve immediately.