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600366 the best greek chicken in the world
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| Artist: |
_ |
| Categories: |
Chicken, Eastern European, Greek, Poultry |
| Yield: |
8 |
| Rating: |
no rating. |
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Ingredients:
| 3
| med | Whole chickens | | 8
| | Idaho baking potatoes | | 1/2
| cup | Olive oil | | 3
| | Lemons, cut into wedges | | | -Salt and pepper | | | -Fresh oregano (generous | | | -amount) | | 1
| | Stick butter |
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Procedures:
| 1 | Place scrubbed potatoes with skins in oven at 375 degrees. | | 2 | Bake for 45 minutes or until done. | | 3 | After potatoes are baked, slice them 1 ?inches thick. | | 4 | Place sliced potatoes around freshly cleaned chickens in a large baking pan. | | 5 | Sprinkle chickens and potatoes with olive oil, salt and pepper, fresh oregano, and lemon juice. | | 6 | Place chunks of butter inside chickens and onto potatoes. | | 7 | Also place a lemon wedge freshly squeezed inside each chicken. | | 8 | Place inside oven at 325 degrees. | | 9 | Baste chicken and potatoes with juices from the pan for added moisture. | | 10 | Chickens will be done when skins are crispy brown and legs lift easily from the joint. | | 11 | Serve the meal with fresh greek bread, slightly toasted, to dip into the juices. |
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