Recipes
Lemon-Oregano Roasted Chicken with Potatoes
Uses: chicken half, red bliss potatoes, lemon, radishes, romaine
Ingredients:
- 1/2 chicken, about 12 ounces
- 1 medium red bliss potato, cut into wedges
- 1 teaspoon lemon juice, plus lemon wedges if available
- 1 teaspoon oil or margarine, if available
- 1 cup chopped romaine
- 2 radishes, sliced
Instructions:
- Heat oven to 400°F.
- Pat the chicken dry if possible. Season with lemon juice, black pepper, garlic powder, onion powder, oregano, and a tiny pinch of salt if available.
- Cut the potato into small wedges. Toss with a little oil or melted margarine, black pepper, garlic powder, and oregano.
- Place chicken and potatoes on a sheet pan or baking dish, leaving space around them.
- Roast for 35 to 45 minutes, depending on size, until the chicken is browned and reaches 165°F and the potatoes are tender.
- Rest the chicken for 5 to 10 minutes before cutting.
- Serve with romaine and sliced radishes tossed with lemon juice and olive oil.
Why it works: It is a classic roasted chicken dinner with crisp potatoes and a cool, crunchy side.
Optional: Add feta or olives to the romaine salad.