Chicken for Sunday Dinner |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A succulent chicken bursting with flavor Ingredients:
4 lbs whole chickens, . washed and patted dry |
5 -6 stalks celery, with leaves. cut in chunks |
1 medium onion, large dice |
15 -20 garlic, chopped |
2 carrots, cut in chunks |
10 whole mushrooms, cut in half |
2 potatoes, . peeled and cut length wise |
12 ounces chicken broth |
6 ounces dry white wine |
3 tablespoons olive oil |
1 tablespoon greek oregano |
sea salt, and fresh ground pepper start with a teaspoon and go from there |
1 lemon, juice of |
Directions:
1. preheat oven to 350.
2. In a large roasting pan , I use the pan I roast my turkeys in with sides of 4 to 5 inches high. spray with cooking spray.
3. Place cleaned chicken in center place potato's then toss all other veggies around chicken.
4. drizzle everything with olive oil and salt and pepper and oregano.
5. squeeze lemon on chicken and potato;s.
6. start with half the broth and wine and pour around chicken.
7. bake for aprrox.2 hours or until chicken falls off bones hours . adding more broth and wine as needed do not let corners of pan dry out.
8. to serve be sure to get lots of pan juices with the chicken and veggies.
9. serve with green salad crusty bread and a nice wine Enjoy.
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