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Chicken Oreganata Casserole (M, KLP, TNT)
Source: Self
Serves: 2 with leftover chicken

1 whole chicken, cut into quarters
2 large potatoes, cut into 1/8's
3 large onions, cut in half
Kosher salt, to taste
Pepper, to taste (I'm generous)
Oregano (be generous)

Rub chicken pieces all over with oil and put into large roasting pan. Sprinkle with salt, pepper, and oregano.

In a zip-top plastic bag put some oil, salt, pepper, and oregano. Add potato and onion chunks, zip bag and shake briskly to coat.

Add potatoes and onions around chicken in roasting pan.

Bake in a 350°F oven for approximately 1 hour, basting chicken, potatoes and onions every 20 minutes or so.

When done, chicken pieces will be brown and the skin crispy and the potatoes brown and crispy on the outside and soft on the inside. Because the onions are cut in half, they will be cooked perfectly and not 'cooked down.'

Poster's Notes:
This is my DH favorite chicken recipe. He has been begging me to make this for him (I try - emphasis on try - to make his meals healthier and have cut down on the amount of times I make some of our favorite dishes). However, I broke down and made this the other evening.

The following amounts of chicken, potatoes, and onions are how I made it for the two of us (with some leftover chicken), and the seasoning amounts I use generously (a must), except for the salt which I use lightly.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A