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.
- 4
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)
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.