Recipe courtesy of The Bear Cupboard (

Adapted from Greek Food

Rating:  8.5 out of 10


1/2 cup freshly squeezed lemon juice

2 tsp. finely grated lemon zest

2 tsp. Morton kosher salt

1-1/2 tsp. Meditteranean oregano

1/2 tsp. black pepper

2 tsp. grated fresh garlic

1 Tbsp. extra-virgin olive oil

1/4 cup low-sodium chicken broth

1/2 chicken, or two breast quarters, or two leg quarters

2 potatoes

1 onion, peeled, quartered

1/4 - 1/2 cup low-sodium chicken broth

In gallon-size resealable plastic bag, combine lemon juice, zest, salt, oregano, pepper, garlic, oil and broth.  Transfer 1/4 cup of marinade to a quart-size resealable bag.  Add chicken to gallon-size bag.  Seal bag and  refrigerate for 1-8 hours.

When ready to cook, heat oven to 375F.  Peel and quarter potatoes and toss in quart-size bag with marinade.  Place chicken skin-side down in roasting pan with potatoes around chicken.  Add onion around potatoes.  Pour 1/4 cup broth and any remaining marinade from bags over chicken and potatoes.  Bake 15 minutes, then flip chicken to skin-side up and continue to cook another 20-25 minutes, or till chicken reaches an internal temperature of 165F and potatoes are tender.  If additional liquid is needed, add another 1/4 cup of broth.  Yield:  2 servings