Mom's Greek Roasted Chicken

By • December 9, 2014 0 Comments

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Author Notes: I often use the pan juice, after fat is skimmed for gravy or use the leftovers to make outrageous chicken and rice soup. I share today her version of a favorite she would often serve when she was catering for large groups on a tight budget, she was famous for under bidding her services! It’s simple but different then any roast chicken you have had…..I like this recipe because its fabulous, simple, and full of flair just like the woman who taught me to make it.Alexandra V. Jones

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Serves 6

  • 4 pounds chicken pieces on the bone with skin, quarters work great, as do breast, wings, or a combination
  • 1/4 cup soy sauce
  • 2 Lemons, juiced.
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon course ground pepper
  • 2 tablespoons fresh, flat leaf parsley, chopped.
  • 1/4 cup water
  1. Pre-heat oven to 375 degrees. Place chicken pieces in a baking dish, and cover with other ingredients.
  2. Cover with foil, and bake 30 minutes. Remove foil and bake an additional 20 minutes or until golden brown.
  3. The bit of water helps to make a delicious broth in the pan with all the collagen goodness! I often use the pan juice, after fat is skimmed for gravy or use the leftovers to make outrageous chicken and rice soup.

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