A dish from Jeff Smith
Roast chicken with lemon, garlic, and oregano, cooked with potatoes that soak up the pan juices.
Serves 4
By Jeff Smith
Smith loved the cooking of the eastern Mediterranean, and this is his plain version of a Greek roast. The chicken sits on a bed of potatoes, the lemon and oregano do the seasoning, and the potatoes come out of the oven almost better than the bird.
Produce
Meat & Poultry
Oils & Vinegars
Spices & Seasoning
Rub the chicken with olive oil, lemon juice, crushed garlic, oregano, salt, and pepper, and let it stand for an hour.
Cut the potatoes into wedges and spread them in a roasting pan with the remaining oil and lemon.
Set the chicken on top and roast at 400°F for about an hour and a quarter, turning the potatoes once or twice.
Let the chicken rest before carving and serve with the potatoes and the pan juices.
Adapted from The Frugal Gourmet.
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