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Name: Lemon & Oregano Roast Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 (3-3.5lbs) Chicken quartered; 1 tablespoon Olive oil; 1 1/2 teaspoons Dried oregano; 2 cloves Garlic minced; 1/2 teaspoon Poultry seasoning; 1 tablespoon Lemon juice; 1/4 teaspoon salt; 1/8 teapsoon Fresh-ground black pepper; 1 1/2 ounces Feta cheese crumbled (1/3 c); 2 tablespoons Fresh italian flat leaf parsley minced (for garnish)

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INGREDIENTS

1 (3-3.5lbs) Chicken ; quartered
1 tablespoon Olive oil
1 1/2 teaspoons Dried oregano
2 cloves Garlic ; minced
1/2 teaspoon Poultry seasoning
1 tablespoon Lemon juice
1/4 teaspoon salt
1/8 teapsoon Fresh-ground black pepper
1 1/2 ounces Feta cheese ; crumbled (1/3 c)
2 tablespoons Fresh italian flat leaf parsley ; minced (for garnish)

Servings

INSTRUCTIONS

1. Heat the oven to 375º. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper.

2. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan.

3. Serve roast chicken and garnish with crumbled fresh feta cheese and minced parsley.

* To make ahead/freezer meal - Coat the chicken with the oil; sprinkle the chicken with the oregano, garlic poultry seasoning lemon juice, salt, and pepper. Place the pieces in a large gallon sized freezer bag. Squeeze out any excess air, seal and freeze. When ready to prepare, defrost. Preheat the oven to 375º. Place chicken on baking sheet and bake in preheated oven. Cook the chicken until the breasts are just done, about 30-40 minutes. Serve roast chicken and garnish with crumbled fresh feta cheese and minced parsley.

Source: http://joelens.blogspot.com/2010/05/lemon-oregano-roast-chicken.html

NOTES

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Lemon & Oregano Roast Chicken

1 (3-3.5lbs) Chicken quartered
1 tablespoon Olive oil
1 1/2 teaspoons Dried oregano
2 cloves Garlic minced
1/2 teaspoon Poultry seasoning
1 tablespoon Lemon juice
1/4 teaspoon salt
1/8 teapsoon Fresh-ground black pepper
1 1/2 ounces Feta cheese crumbled (1/3 c)
2 tablespoons Fresh italian flat leaf parsley minced (for garnish)

1.  Heat the oven to 375º. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper.

2.  Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan.

3.  Serve roast chicken and garnish with crumbled fresh feta cheese and minced parsley.

Source: http://joelens.blogspot.com/2010/05/lemon-oregano-roast-chicken.html

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Nutrition

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Serving Size: 1 Serving (16g)
Recipe Makes: 4 Servings

Calories: 41
Calories from Fat: 29 (71%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 9.5mg		3 %
Sodium 119.2mg		4 %
Potassium 26.6mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 41

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