Greek chicken with roasted potato wedges
Recipe for Greek chicken with roasted potato wedges
3lb (1400 g) Whole Chicken
1/2 cup lemon juice
1/2 cup olive oil
1 crushed bay
1 tablespoon dried oregano
1 teaspoon dried sage
Salt and pepper
3/4 kg peeled potatoes
1 teaspoon garlic salt
2 tsp. oregano
2,5 oz. (75 g) of feta(pickled cream cheese)
Accessories: Tomato salad and bread
Stir a marinade of lemon juice, olive oil, crushed bay, oregano and sage. Place the chicken in a greased ovenproof dish, pour marinade over and cover the dish to. Place the dish in the refrigerator for approx. 60 minutes. Season the chicken with salt and pepper and fry it around. 70 minutes at 392 F( 200 C). Drip it regularly with marinade.
Cut the peeled potatoes into wedges and place them on a baking tray with baking paper. Season with garlic salt, oregano, and pepper.
Fry the potatoes in the oven approx. 30 minutes at 392 F (200 C). Take the potatoes out, sprinkle with crumbled feta cheese and bake for another 10 minutes at 437 F ( 225 C), while the chicken partners;.
Serve tomato salad and bread.