Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Greek Baked Lemon Oregano Chicken




Source of Recipe


Granny's


List of Ingredients




4 Granny’s chicken leg quarters
1 lemon, peel, grated and reserved
1 tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
1 tblsp. olive oil
1 tblsp. butter flavoured light margarine
½ cup sliced celery
6 small new potatoes
1/2 cup warm water


Recipe



Slice lemon in half, squeeze juice and reserve. Rub lemon halves on all sides of chicken. Mix together oregano, salt and pepper; sprinkle over chicken.

In large frypan, place oil and margarine over medium heat. Add chicken, skin side down. Sprinkle celery and reserved lemon peel evenly over chicken. Cook about 5 minutes, turn chicken and cook 5 minutes more or until brown on all sides.

In lightly greased 2-quart baking dish arrange chicken. With slotted spoon, remove celery from pan and arrange around chicken. Add potatoes around chicken.

To frypan add reserved lemon juice and water, stirring to loosen pan drippings. Bring to boil over high temperature and pour over chicken and potatoes.

Place in 300°F oven, uncovered, and bake about 1 hour 15 minutes, basting occasionally with pan juices.

Serves 4.