Baked Chicken (Kotopoulo Psito)
- 2 1/2 lb Frying chicken; whole
- Juice of 1 lemon
- Salt and pepper
- 1 ts Oregano
- 1 Clove garlic; minced
- 4 tb Margarine; OR
- 2 tb Olive oil
- 2 tb Fresh tomato; peeled/chopped
Wash fryer in cooled water and pat dry. Rub chicken with juice of 1 lemon,
salt and pepper. Mix remaining lemon juice, oregano, garlic and additional
salt and pepper and rub cavity of chicken. Place chicken in a pan with 1
cup water. In a small bowl, mix olive oil or margarine with chopped
tomatoes; pour over chicken. Bake in a 450 F. oven until golden brown.
Lower heat to 350 F. and bake, uncovered, for 30 minutes longer, basting
and turning frequently. Serve with rice pilaf and yogurt. Makes 4 servings.
MC formatting by bobbi744@sojourn.com
Recipe by: Opaa! Greek Cooking Detroit Style by George J. Gekas
Posted to MC-Recipe Digest V1 #819 by Roberta Banghart
on Sep 29, 1997
salt and pepper. Mix remaining lemon juice, oregano, garlic and additional
salt and pepper and rub cavity of chicken. Place chicken in a pan with 1
cup water. In a small bowl, mix olive oil or margarine with chopped
tomatoes; pour over chicken. Bake in a 450 F. oven until golden brown.
Lower heat to 350 F. and bake, uncovered, for 30 minutes longer, basting
and turning frequently. Serve with rice pilaf and yogurt. Makes 4 servings.
MC formatting by bobbi744@sojourn.com
Recipe by: Opaa! Greek Cooking Detroit Style by George J. Gekas
Posted to MC-Recipe Digest V1 #819 by Roberta Banghart
