Ingredients for Baked Greek Lemon Chicken With Vegetables
- 1 (3 lb) broiler-fryer chicken, cut into pieces or whole
- 3 lemons
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- 4 garlic cloves, minced
- 3/4 cup olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 lbs red potatoes, cubed
- 1/2 cup fresh lemon juice
- 1/2 cup chicken broth
- 2 tablespoons butter, melted
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How to Make Baked Greek Lemon Chicken With Vegetables
- Preheat oven to 500°F (260°C).
- Rinse chicken pieces (or whole chicken) and pat thoroughly dry. Remove any excess fat.
- Pierce 2 lemons all over with a double-tined fork at 1/4-inch intervals.
- Place one lemon inside the cavity of each chicken piece (or whole chicken). Secure with skewers if necessary.
- In a small bowl, whisk together 1 tbsp salt, 1 tsp black pepper, 2 tsp dried oregano, 4 cloves minced garlic, and 1/4 cup olive oil. Create a paste and rub thoroughly over the chicken.
- In a large roasting pan, arrange 1 large onion (chopped), 2 celery stalks (chopped), 2 carrots (chopped), and 2 lbs potatoes (cubed).
- Place chicken on top of the vegetables, breast side down.
- In a medium bowl, whisk together 1/2 cup fresh lemon juice, 1/2 cup chicken broth, 2 tbsp melted butter, and 1/2 cup olive oil.
- Carefully pour the lemon-butter mixture over the chicken and vegetables.
- Bake at 500°F (260°C) for 20 minutes, basting the vegetables well.
- Reduce oven temperature to 450°F (232°C). Carefully turn the chicken pieces (or whole chicken) over to breast side up.
- Bake for another 20 minutes, basting frequently.
- Remove from oven and let rest for 15-20 minutes to allow the juices to settle.
- Remove lemons from chicken.
- Cut chicken into quarters and arrange on a platter with the vegetables.
- Cut the remaining lemons in half and squeeze the juice over the chicken and vegetables.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
27g
Fat
165g
Carbs
16g
