2.5 1 cup Fresh lemon juice 1 teaspoon Garlic salt 1 teaspoon Pepper 1 teaspoon Dried oregano 4 teaspoons Seasoned salt ***potatoes*** 1/2 cup Onion :
diced 5 cups Red potatoes; sliced
unpeel 4 cups Water 1/2 cup Butter or margarine :
melted 1/4 cup Fresh lemon juice 1 teaspoon Chicken bouillon granules 1/2 teaspoon Paprika 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/2 teaspoon Dried oregano shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake uncovered at 350 for 1 - 1/4 hours or until chicken is tender and juices run clear. For potatoes, place the onion in an ungreased 9 x 13 baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients. Pour over potatoes. Bake uncovered at 305 for 1 hour and 20 minutes or until tender. Source: Taste of Home; Feb./March 1995.
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How to Make Greek Chicken and Crushed Red Potatoes with Garlic and Herbs
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The Best Roast Greek Chicken and Potatoes
#1 RECIPE ON MY BLOG OF ALL TIME!!! You will never need another recipe for roast chicken as long as you live.
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