Recipes
Greek Baked Lemon Oregano Chicken
Ingredients:
- 4 chicken breasts (boneless, skinless)
- 1 lemon, peel grated and reserved
- 1 Tbsp. butter
- 1 tsp. dried oregano leaves
- 1/2 c. sliced celery
- 10 small new potatoes halved
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. warm water
- 1 Tbsp. olive oil
Preparation:
- Slice lemon in half; squeeze juice and reserve. Use lemon halves to rub all sides of chicken.
- Mix together oregano, salt and pepper; sprinkle over chicken.
- In a large frypan, place olive oil and butter and heat over medium temperature. Add chicken.
- Sprinkle celery and reserved lemon peel evenly over chicken.
- Cook about 5 minutes, turn chicken and cook 5 minutes more, until brown on both sides.
- Arrange chicken in lightly greased 2 quart baking dish.
- With a slotted spoon, remove celery mixture from pan and arrange over chicken.
- Add potatoes around chicken.
- To frypan, add reserved lemon juice and water, stirring and scraping up pan drippings.
- Bring to a boil over high temperature; pour over chicken and potatoes.
- Bake uncovered in 310 degree oven, basting occasionally with pan juices, for about 1 hour or until fork can be inserted in chicken with ease.
