Greek Lemon Chicken
Lann McIntyre
Delicious roasted chicken with vegetables.
ingredients
- 2 chicken fryers, about 3 pounds each
- 2 large lemons
- 2 tsp. salt
- 1 Tbs. dried oregano
- 4 med. onions, sliced
- 4 stalks celery, sliced into diagonal pieces
- 4 carrots, peeled and sliced
- 6 potatoes, cut into 2 inch cubes
- 2/3 cup fresh lemon juice
- 1/4 pound butter, melted
- 1/2 cup olive oil
- Greek olives for garnish (optional)
directions
- 1
Rinse chickens and pat dry; discard fat. Using a double tined fork, pierce lemons all over at 1/4 inch intervals. Place a lemon in the cavity of each chicken. Close with trussing needle and twine or metal skewers.
- 2
Preheat oven to 500 degrees. In a small bowl, combine salt, pepper, oregano, garlic and oil into a paste. Rub all over chickens.
- 3
Place onion, celery, carrot and potato in the bottom of a large roasting pan. Place chickens on top, breast side up.
- 4
In medium bowl, stir together lemon juice, chicken broth, butter and 1/2 cup olive oil. Carefully pour over top of chicken and vegetables. Bake at 500 degrees for 20 minutes. Turn chickens over and roast back side up for 20 minutes, basting the vegetables well. Reduce heat to 450 and turn chickens breast side up. Cook for additional 20 minutes, basting frequently.
- 5
Remove from oven and let rest for 15 to 20 minutes. Remove lemons from cavities. Cut chicken into quarters. Arrange on platter with vegetables. Cut the lemons in half and squeeze juices over chicken and vegetables. Garnish with olives, if desired. Serve with the pan juices.
notes
Grandma Beth's recipe
Source: Lann McIntyre
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