How to make it

  • Preheat oven to 375°F. Arrange chicken and potatoes in large roasting pan. Season with salt and pepper. Whisk broth, olive oil, garlic, lemon juice and oregano to combine (or shake together in a jar to combine). Pour evenly over chicken and potatoes.
  • Bake until chicken is cooked through and golden brown, basting occasionally with pan juices, about 1 hour. Remove chicken to a plate; cover with foil and set aside. Continue baking potatoes another 15 minutes or until they are tender.
  • 4 servings but easy to multiply (just make sure to use a pan that is big enough!)

Reviews & Comments 2

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  • pressurecooker 10 years ago
    I made this on the other day and it was quite good. Roasted potatoes have always been a favorite, and we fight over the browned potatoes and the pan scrapings! It paired nicely with the chicken. I might would have put in a bit of zest if I'd had fresh lemons, but used bottled juice this time.

    My daughter cut the potato pieces so small, which I didn't really like. I prefer larger pieces in roasted potatoes. All in all, it was good, and one we will definitely make a regular dish.
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  • softgrey 11 years ago
    what could be easier?...
    seems like a real crowd pleaser...

    great flavours....
    Was this review helpful? Yes Flag

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