Roasted Chicken with Potatoes

By katev

Ingredients

• Marinade:
• 1 whole chicken (3 1/2 to 4 pounds)
• 5 large baking potatoes, peeled and quartered
• 8 small onions, peeled and washed
• 2 fresh lemons, juiced
• 1/4 cup olive oil
• 4 to 5 cloves of garlic, minced
• 1/2 teaspoon dried oregano
• 1 tsp. dried thyme
• 1 1/2 tsp. crushed, dried rosemary
• salt and pepper
• 2 bay leaves

Preparation

Step 1

Preheat oven to 350.

Wash and drain chicken. Place chicken in large roasting pan. Arrange potatoes and onions around chicken in the pan. Combine marinade ingredients in a jar, mix well. Pour marinade over chicken, onion and potatoes. Add bay leaves and season with salt and pepper. Add 1 cup of water to the pan and bake for 1 1/2 to 2 hours, or until chicken and potatoes are golden brown on top, adding more water if needed and basting chicken with juices as it cooks. Remove from oven and let stand for 10 minutes.