This recipe came to us from “Nana” – Irene MARUDAS STONE. Her parents were immigrants from the Greek Islands – they emigrated to America, separately, around 1914, arriving first in Chicago where they met and married before settling in Racine, Wisconsin.
This is the family chicken recipe. Nana noted there were no measurements for the seasonings – these are just a guess for what has worked best. Be sure not to crowd the pieces together – spread into extra roasting pans if necessary to get the best results.
1 fryer chicken, cut into pieces
6-8 potatoes, peeled and wedged
1 stick of butter – melted and combined with about 3-5 tsp lemon juice
2-3 Tbsp oregano
1 Tbsp lemon pepper
1/2 Tbsp garlic powder
1/2 Tbsp poultry seasoning
Preheat oven to 325 degrees.
Spray roasting pan with nonstick cooking spray. Arrange chicken in the center and potatoes around the edges. Coat chicken and potatoes with lemon-butter mixture. Sprinkle entirely with seasonings.
Bake 1 hour. Baste with juices. Cook 30 more minutes, baste again. Continue cooking and basting until chicken and potatoes have a crisp coat. Cook time is approximately 2-3 hours, depending on chicken. Cooked chicken temperature should be 165 degrees.
Gathering Roots 