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Add a photoServings: 2
Ingredients
- 6 med. potatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper (or possibly to taste)
- 1 teaspoon garlic salt
- 2 teaspoon oregano
- 1/2 c. lemon juice
Directions
- Pare and quarter potatoes. Place in bowl and toss with ingredients through 1/2 c. lemon juice. Let marinate while chicken roasts, mixing often so potatoes don't turn brown.
- Rub inside and outside of chicken with salt, pepper, oregano and garlic salt. Place chicken, breast side up, in roasting pan and drizzle oil and lemon juice over bird. Roast, uncovered, in preheated, 375 degree oven for 15 min. Remove from oven, take chicken out of roaster, place potatoes and marinade on bottom of roasting pan and put chicken back on top. Continue roasting another 30 to 45 min, basting occasionally, till breast is golden.
- When chicken is browned on breast side, turn back side up and roast, uncovered, basting occasionally, for another 1/2 hour. When chicken is done, remove from pan and keep hot till served. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 2 servings | |
| Calories 393 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1193mg | 50% |
| Potassium 2129mg | 61% |
| Total Carbs 90.82g | 24% |
| Dietary Fiber 11.4g | 38% |
| Sugars 5.58g | 4% |
| Protein 10.29g | 16% |
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