Here is my version of Greek Roasted Lemon Chicken or as my husband likes to call it, Sunday Chicken Dinner. I made this a lot when my kids were younger because I knew even my pickiest eater would devour the chicken. The aroma of the lemon, garlic and herbs would permeate the house and inevitably my family would begin asking when dinner would be ready. The best part is that it's so easy to make!
4 or 5 red potatoes
1 large sweet onion
1 head of garlic (what can I say, I LOVE garlic!)
fresh and/or dry oregano
salt and pepper to taste
Preheat oven to 350 degrees
Clean chicken, take out gizzard, remove excess fat and pat dry. You then stick the whole chicken in your roasting pan and rub generously with olive oil. Then salt and pepper.
When dinner is done sometimes I like to take the leftover chicken carcass and make a wonderful chicken stock with it. I use it to make a very delicious avgolemono soup. I pull off the excess chicken and save it.
Put the chicken carcass in a large pot and cover with water.
The recipe for avgolemono will follow soon!