Lemon-Garlic Roast ChickenSubmitted by: GNCRAZY
IntroductionThis taverna-style chicken is usually prepared with the whole bird, but to save time (without skimping on flavor) we opted for using skinless chicken breasts and roasting them on a bed of potatoes. This taverna-style chicken is usually prepared with the whole bird, but to save time (without skimping on flavor) we opted for using skinless chicken breasts and roasting them on a bed of potatoes.
1/4 cup fresh lemon juice
1 1/2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried marjoram
3/4 tsp. salt
1/4 tsp. pepper
4 skinless boneless chicken breasts
1 lb. fingerling potatoes, chopped
1/2 cup water
2. Combine the lemon juice, 1 tblsp. olive oil, garlic, oregano, marjoram, 1/2 tsp. salt,
1/8 tsp. pepper in a large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.
3. Meanwhile, combine the remaining 1/2 tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add the potatoes and toss well to coat. Place on a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4. Remove the chicken from the marinade; reserve marinade. Remove the potatoes from the oven, and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes; baste with the pan juices. Return the pan to the oven and roast until an instant-rea thermometer inserted in the thickest part of the chicken registers 170* F, about 15-20 minutes longer.
Number of Servings: 4
Recipe submitted by SparkPeople user GNCRAZY.