Grecian Chicken and Potatoes



6 servings



2 broiler chickens, cut up
1 cup fresh lemon juice
1 tsp. garlic salt
1 tsp. pepper
1 tsp. dried oregano
1-1/3 tbsp. seasoned salt


1/2 cup onion, diced
5 cups red potatoes, unpeeled, sliced
4 cups water
1/2 cup butter or
margarine, melted
1/4 cup fresh lemon juice
1 tsp. chicken bouillon granules
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. 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°F for 1-1/4 hours or until chicken is tender and juices run clear.

For potatoes, place the onion in an ungreased 9x13 baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients. Pour over potatoes. Bake uncovered at 350°F for 1 hour and 20 minutes or until tender.

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