Greek Chicken

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 This is another favorite of mine. It’s so juicy and tender.  Yummy! 

Ingredients

  • 1 half chicken
  • 2 tablespoon oregano flakes
  • 1 tablespoon garlic salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 tablespoon butter
  • 1 cup water



Method:

  • Preheat the oven to 350°F
  • Sprinkle oregano, garlic salt, black pepper on each side of the chicken and place the chicken in the roasting pan.
  • Sprinkle olive oil on the chicken.
  • Add the butter and water in the pan.
  • Roast the chicken in the oven for about 2 and a half hours to 3 hrs or until the chicken is cooked.


Roast Chicken with Onion Soup Mix Powder

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Ingredients

  • 1 whole chicken
  • 2 packs onion soup mix powder
  • 2 large onion, roughly cut
  • 4 large carrots, roughly cut
  • 3 large potatoes, roughly cut
  • 1cup water

For the Gravy

  • ¼ cup water
  • 2 tablespoon cornstarch
  • Preheat the oven to 250°F/125ºC.
  • Arrange the carrots, potatoes, onion in the center of a large roasting pan.
  • Add 1 cup of water to the vegetables.
  • Set the chicken on top of the vegetables.
  • Rub the chicken generously with onion soup powder.
  • Roast the chicken, breast side down and vegetables in the oven for 5 hours
  • Place chicken in a pan, breast side down and roast for 5 hours.
  • If you like, turn breast side up to crisp skin for last 45 minutes.
  • Transfer the chicken to a cutting board.
  • Remove the vegetables from the pan.

For the Gravy

  • Place pan on stove on medium high heat.
  • Dissolve a tablespoon of cornstarch in a little water and add to the pan.
  • Stir quickly while the gravy thickens to avoid lumping. Stir until the gravy begins to thicken.




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