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65 minutes
Prep: 20 minutes
Cook: 45 minutes
2502 calories per serving view nutrition facts
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| 6 | pounds | chicken, whole | whole, three two pound birds |
| 8 | each | baking potatoes | idaho |
| 1/2 | cup | olive oil | |
| 3 | each | lemons | cut into wedges |
| 1 | x | salt and black pepper | |
| 1 | x | oregano | fresh, generous amount |
| 1 | stick | butter |
Place scrubbed potatoes with skins in oven at 375 degrees.
Bake for 45 minutes or until done. After potatoes are baked, slice them 1 1/2 inches thick.
Place sliced potatoes around freshly cleaned chickens in a large baking pan.
Sprinkle chickens and potatoes with olive oil, salt and pepper, fresh oregano, and lemon juice.
Place chunks of butter inside chickens and onto potatoes.
Also place a lemon wedge freshly squeezed inside each chicken.
Place inside oven at 325 degrees.
Baste chicken and potatoes with juices from the pan for added moisture.
Chickens will be done when skins are crispy brown and legs lift easily from the joint.
Serve the meal with fresh Greek bread, slightly toasted, to dip into the juices.
| % Daily Value* | |
| Total Fat 193.0g | 297% |
| Saturated Fat 58.0g | 290% |
| Trans Fat 0.0g | |
| Cholesterol 660mg | 220% |
| Sodium 757mg | 32% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.0g | |
| Protein 178.0g | 355% |
| Vitamin A | 62% | Vitamin C | 56% | |
| Calcium | 17% | Iron | 57% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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