Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Greek-Style Lemon Chicken With Potatoes, Artichokes And Peppers
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- #113572
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 chicken legs and thighs
OR
4 chicken breast halves, bone in
4 medium potatoes, cut in wedges
2 medium onions, halved then cut in wedges
1 can (14 ounce size) artichoke hearts, quartered
1 large red bell pepper, seeded, halved then cut into slices
3 cups chicken stock or water
1 lemon, halved
1 tablespoon Greek seasoning
sea salt and black pepper, coarsely ground (to taste)
1 cup olives (optional)
1 tablespoon herbs
directions
Preheat oven to 375 degrees F.
Place chicken in large, shallow roasting pan (skin side up). Arrange potatoes, onions, red pepper strips and artichoke hearts between pieces of chicken.
Add stock, water and/or wine to cover up to 1/2 inch deep.
Juice the lemon over all ingredients. Add olives if desired. Sprinkle Greek seasoning over casserole. Add sea salt and black pepper to taste.
Roast for 1 hour, basting occasionally. At serving time, sprinkle with herbs of your choice.
added by
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nutrition data
569 calories, 27 grams fat, 45 grams carbohydrates, 37 grams protein per serving.
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