Tuesday, December 26, 2006

RECIPE of the Day - 12/26/2006



This is a great recipe for chicken with an italian flair. What I like to add is lemon scented basil. It really compliments the tomato and olive oil.



Roasted Chicken Oreganato

1 (3 1/2 pound) whole chicken, cut into 10 serving pieces
4 medium Yukon Gold potatoes, scrubbed and cut into medium chunks
4 plum tomatoes, cut into medium chunks
1 large onion, cut into medium chunks
2 cloves garlic, sliced (optional)
1/4 cup extra virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees F.

Arrange chicken and vegetables in roaster pan putting the chicken on top. Mix oil, oregano, salt and pepper and pour over meat and vegetables.

Bake uncovered 1 hour 15 minutes or until done.

Recipe submitted by Gregory Piccino

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