Recipe

Greek Roast Chicken With Rigani And Garlic Recipe

	Debwin / All my dishes 1 year, 5 months ago A moist, basted roast chicken with a flavorful gravy. I found this rustic Greek Dish from "Bitsy's Kitchen" website. Prep:20m Cook:60m Servings:6	Debwin
	chicken potatoes garlic oregano lemon mustard honey

Does this look good? Yeah! / Nope

Fans

jenniferby

jimrug1

jencathen

minitindel

recipesrul

morninlite

Ingredients

2lb roasting potatoes, cut lengthwise into quarters

1 4-5lb chicken, whole or cut into serving size pieces, skin and

fat removed.

juice of 11/2 lemons

3-4oz extra virgin olive oil

1/2T coarse grain sea salt

6 cloves garlic, unpeeled and lightly crushed

4T oregano (regani) crumbled

pepper to taste

6 bay leaves

1/2oz unsalted butter

14oz chicken stock

1/2tsp dijon mustard

1tsp honey

1 small bunch of parsley, coarsley chopped

Directions

Heat oven to 190C. Rub the chicken with juice of 1 lemon, 3T olive oil and the salt. Place chicken in a deep heavy roasting pan and surround with potatoes and garlic in a single layer. Sprinkle chicken with oregano, bay leaves, pepper and remaining olive oil and dot with butter.; add half the stock. Roast uncovered for 15mins.

Reduce oven to 180C and roast until tender. About one hour for a whole chicken or 40mins. for pieces. Baste the chicken and potatoes often, adding more stock if necessary.

When cooked, transfer chicken garlic and potatoes to a serving dish and keep warm. Strain the pan juices into a small saucepan; remove fat with a spoon; add any remaining stock ( If there is more than 12oz of liquid reduce by rapid boil.

Combine mustard, honey and half the remaining lemon juice, stir into stock; season with salt and pepper and the remaining lemon juice if desired.

Pour just enough sauce over chicken just to moisten and serve remaining sauce on the side. Garnish with parsley.

Recent Gawkers