Ingredients

1 whole cut-up chicken (about 3 1/2 - 4 pounds with skin on)
2-1/2 lbs. Yukon Gold potatoes, peeled and
each cut into 4 inch sections
8 tbs. olive oil
3 garlic cloves, minced
3 tsp. dried oregano
2 tsp. lemon pepper
4 tbs. lemon juice, fresh is best
Salt and pepper to taste

Directions

1. Brush inside of large roasting pan with 3 tbs. olive oil.
2. Combine remaining olive oil, 1 tsp. lemon pepper, 2 tsp. oregano, garlic, and 1 tbs. lemon juice in bowl.
3. Add potatoes and toss to coat then season with salt and black pepper.
4. Season chicken with remaining oregano and lemon pepper then arrange chicken in roasting pan, leaving room at the edges.
5. Arrange potatoes around the edges of pan, surrounding the chicken.
6. Drizzle chicken with 3 tbs. lemon juice and any remaining oil mixture from potatoes.
7. Roast chicken and potatoes for 1 hour and 20 minutes at 400 degrees (F)

Great recipe! We served it for Pesach, and everyone really enjoyed it!!
May 9, 2010 (report abuse)

pgw says...

We all loved this dish. I was a little conservative on seasoning, but next time I will feel more comfortable to season generously.
Jan 4, 2009 (report abuse)