Greek Style Roast ChickenSubmitted by: DSTENORE
1 Large Roaster (Chicken)
Squeeze Juice from 4 Lemons (from fresh lemons)
1+ 1/2 C. Low Sodium Chicken Broth
1/4 C. Extra Light Olivie Oil (not extra virgin)
1/2 C. Dry Vermouth or Dry White Wine*
6 Cloves Garlic, PRESSED
Fresh ground black pepper to taste.
1T. Dry Oregano
Water (optional, if needed)
*Note if you do not have white vermouth or white wine, substitute with additional chicken broth.
Clean chicken and dry with paper towels.
Place chicken baking pan, skin side up.
Pre-heat oven to 450 degrees.
Combine the lemon juice, chicken broth, olive oil, pressed garlic, dry oregano, white vermouth and pour over the chicken. If liquid does not cover chicken, add 1/2 C water.
Sprinkle the fresh ground pepper over the chicken.
Cover tighly with aluminum foil. Insert into oven and bake for 40-45 minutes. Remove from oven.
Increase oven temperature to 500.
Remove liquid from the baking pan and return chicken without liquid back into the oven.
(or remove chicken and place in a different pan, whichever is easiest for you).
Return to oven and bake for 12 minutes (or until skin crisps).
NOTE: If you do not have vermouth or white wine, use additional chicken broth.
Number of Servings: 4
Recipe submitted by SparkPeople user DSTENORE.