1 hour, 10 minutes
- Preheat oven to 350Â°F. Cut potatoes into 1- to 1 1/2-inch wedges. Place in a rectangular 3-quart baking dish.
- Arrange chicken on top of potatoes. Sprinkle with garlic, and season with salt and pepper to taste. Pour broth around chicken.
- In a medium bowl whisk together oil, lemon juice and oregano. Pour over chicken and potatoes.
- Bake, uncovered, 1 hour to 1 hour, 10 minutes, or until potatoes are tender and chicken is no longer pink (165°F), spooning pan juices over chicken and potatoes every 15 minutes. Using a slotted spoon, transfer chicken and potatoes to a platter, and serve.
View all nutritional information
Calories 550, Calories Fat 227, Total Fat 25g, Saturated Fat 4g, Cholesterol 145mg, Sodium 158mg, Carbohydrate 23g, Protein 56g
|Calories (fat) extra||41|
|Total Fat (extra)||38|
|Saturated Fat (extra)||23|
|Vitamin A (extra)||2|
|Vitamin C (extra)||56|