Grecian chicken and potatoes

Yield: 6 servings

Measure Ingredient
2 \N Broiler chicken -- cut up, 2
5 \N # each
1 cup Fresh lemon juice
1 teaspoon Garlic salt
1 teaspoon Pepper
1 teaspoon Dried oregano
4 teaspoons Seasoned salt
\N \N ***POTATOES***
½ cup Onion -- diced
5 cups Red potatoes -- sliced,
\N \N Unpeeled
4 cups Water
½ cup Butter or margarine --
\N \N Melted
¼ cup Fresh lemon juice
1 teaspoon Chicken bouillon granules
½ teaspoon Paprika
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dried oregano

Place the chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake uncovered at 350 for 1 - ¼ hours or until chicken is tender and juices run clear. For potatoes, place the onion in an ungreased 9 x 13 baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients. Pour over potatoes. Bake uncovered at 305 deg. for 1 hour and 20 minutes or until tender. Source: Taste of Home; Feb./March 1995.

Recipe By : Taste of Home

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