0 recipes from contoocook and beyond


6 tbsps. olive oil
3 large garlic cloves, minced
3 tsp. dried oregano
2-l/4 lbs. white skinned potatoes, peeled, each cut into 6 long wedges
l 4-lb. chicken cut into 8 pieces
3 tbsps. fresh lemon juice
Heat oven 400. Brush inside of large roasting pan with 2 tbsps. oil. Combine remaining 4 tbsps. oil, garlic and l-l/2 tsp. oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with s&p. Sprinkle chicken with remaining l-l/2 tsp. oregano, s&p. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken, Drizzle chicken with lemon juice and any remaining oil mixtue from bowl of potatoes. Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about l hr. l0 mins.
Serves 4 Bon Appetit Feb. 2001

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