Lemon Roasted Chicken
This is one of the recipes I share with anyone who asks me for an easy, but tasty recipe. I found this in the Sopranos Family Cookbook and it’s something I make several times a year.
I wash the chicken skin and pat it dry because I’m a freak germ-o-phobe and try to minimize the amount of creepy bacteria I consume. You could always skip this step, but then you’d be eating creepy bacteria. Hang with me long enough and you’ll become a germ-o-phobe, too.
- One whole chicken (skin and bone in), quartered
- 2 lemons
- 3-4 potatos (I use Yukon Golds, but any would work), cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (you could also use Italian seasoning)
- 2 garlic cloves, minced
- Salt n pepper
Preheat oven to 450 degrees.
Squeeze the juice from one lemon and slice the other. Mix the oil, lemon, herbs, salt and pepper.
Put the chicken pieces and potato wedges into a baking dish large enough to hold them in a single layer. Massage your chicken with the mixture and be sure to coat all pieces evenly, turning to coat. Tuck the lemon slices between the potato and chicken.
Bake the chicken for 45 minutes then baste with the juices, then return to bake for an additional 15-30 minutes longer. The chicken should be browned and the potato tender. Serve and enjoy!
Your house should smell amazing after roasting this.