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I’ve cut this recipe down to feed two adults and a couple of children, if the adults are willing share. I had something similar at a friend’s house and I decided to try to recreate it as simply as possible. This takes very little hands-on work, one pot, and frankly I never really measure. I have a strict no-onion policy in my house because of picky eaters, so it is listed as optional, but it is great with or without it. Enjoy!
Preheat the oven to 375 degrees.
Cube the potatoes and place them in the bottom of a roasting pan or Dutch oven. Cover with 1/2 cup olive oil, and toss in salt and pepper to taste. Mix to coat the potatoes.
Peel the 8 cloves of garlic and toss them in the pot (no need to cut them up unless you feel like it). Also add the onion to the pot if you are using them.
Mix together the white wine, oregano, and juice of the two lemons.
Place the chicken breast skin side down on top of the potatoes. Pour the wine mixture over the chicken and potatoes, then drizzle the remaining olive oil over the chicken. Add a last little dash of salt and pepper to the chicken.
Put the pan in the oven and cook for 30 minutes. Flip the chicken so it is skin side up, baste the chicken with a bit of the drippings, and add salt and pepper to the top.
Continue cooking for 45 minutes. Check the chicken for doneness using a meat thermometer—the skin should also be golden brown when done. Continue checking at 10-minute intervals until done. If the potatoes are not fork-tender when the chicken is done, remove the chicken and continue roasting.
Enjoy!
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mixedlovers on 1.5.2010
Tried it and added a couple of veggies (because my husband won’t eat dinner unless there is a side dish). I figured if I put in shredded carrots and some celery that would do the trick. He liked it a lot. The only complaint was the lemon. It seemed like there was too much of a zing. If there was someway to counteract the lemon….