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Grecian: Roasted Chicken With Vegetables

Source of Recipe

Malindi Shinkle


List of Ingredients

6 to 8 chicken portions
6 Tbsp. olive oil
Salt and pepper, to taste
Juice from 2 lemons
2 tsp. thyme
1/2 tsp. marjoram
3 cloves garlic
2 to 4 potatoes, halved or quartered
6 to 8 carrots peeled
Optional: peppers, mushrooms, zucchini, etc.



Recipe

Rub chicken with olive oil. Season with salt and pepper. Combine olive oil, lemon juice, thyme, marjoram and garlic; brush sauce evenly over chicken.

Scatter vegetables in a roasting pan; season with salt and pepper. Pour over the remaining sauce. Cook at 450 degrees for 10 minutes, then reduce temperature to 350 degrees .

Add boiling water to the pan as necessary, i.e. bottom of the pan dry, and cook for approximately 2 hours, basting frequently.

YIELD: 6 to 8 Servings.