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1 (4 pound) chicken, cut into 1/8th’s
6 idaho potatoes, cut in 1 inch pieces
1 large red onion, sliced
4 garlic cloves, halved
¾ cup chicken broth
¾ cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano
Salt and pepper
Heat oven to 375 degrees.
Put potatoes and ½ onion on the bottom of a large baking sheet with 1 inch sides. Do not layer. Put chicken on top, Add garlic and pour broth over chicken. Whisk the rest of the ingredients and pour over the top. Bake 1 hour 15 minutes. If there is too much liquid and potatoes do not roast completely, take the fully cooked chicken off the baking sheet and continue to roast the potatoes until crispy.
Tags: chicken
I made this dish for Shabbat dinner and it was a hit. (However, I substituted fresh dill instead of oregano and tucked fresh chopped garlic under the skin of each piece of chicken.) Next time, I will cut back on the olive oil because 2/3 cup is too much and does not allow the potatoes to roast at the same time as the chicken.