• 6servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tablespoons Oil POTATOES:

  2. 3 pounds of Yukon Gold, Red Skinned or White Skinned Potates- cut into 6" long wedges such as steak fries (skin off or on, as you prefer)

  3. 2 large garlic cloves, minced

  4. 4 Tablespoons Olive Oil

  5. 1 Teaspoon dried Oregano

  6. 1 Teaspoon lemon pepper Salt and Pepper to taste CHICKEN:

  7. 1 4-pound chicken, cut into 8 pieces (** 8 pieces of your favorite chicken)

  8. 3 Tablespoons Olive Oil

  9. 1 tsp. Oregano

  10. 1 tsp. Lemon Pepper Salt and Pepper to taste

  11. 4-5 Tablespoons fresh Lemon Juice

Instructions Jump to Ingredients ↑

  1. Preheat Oven to 400 deg. F. Brush inside of a large shallow oven baking pan with 2 T. oil. ** Potatoes Cut (peeled or not) potatoes into wedges the approximate size of Steak Fry french fries. In large bowl, mix potatoes with minced garlic, 4 T. olive oil, 1 tsp. dried Oregano and 1 tsp. lemon pepper (plus salt and pepper to your taste). Toss to coat evenly. Scatter potatoes in bottom of baking pan, in a somewhat even layer. **Chicken -- Sprinkle chicken pieces with 3 Tablespoons Olive Oil, oregano, lemon pepper, salt and pepper. Arrange chicken pieces on top of potatoes in one layer. -- Drizzle lemon juice all over chicken pieces. -- Roast in oven for 1 hour and 10 minutes, until chicken is cooked through. -- Let everyone have one of the crispier "potatoes by the wall".


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