Mediterranean Roast Chicken With Lemon and Oregano
Delight in tender roast chicken with crispy skin alongside peppers, potatoes and onions, best served with a New York Bakery® Bake and Break Pull Apart Garlic Loaf to soak up the flavor.
Ready In: 60 Minutes
Prep Time: 10 Minutes Cook Time: 50 Minutes
Preheat oven to 425°F. Place chicken in a bowl. Drizzle with dressing. Season with salt and pepper. Marinate for at least 30 minutes.
Place potatoes, peppers and onion in a bowl. Drizzle with dressing. Season with salt and pepper. Marinate for at least 30 minutes.
Remove the white outer papery layer that covers the head of garlic, leaving each clove attached to the root. Slice off the top 1/2-inch of the head of garlic crosswise. Place head of garlic on a piece of foil. Drizzle with olive oil. Season with salt. Wrap tightly in foil.
Place chicken on a baking sheet. Discard leftover marinade. Nestle vegetables between pieces of chicken. Place lemon slices on baking sheet. Place foil-wrapped garlic on baking sheet. Sprinkle oregano over the chicken and vegetables.
Roast until chicken is completely cooked through, reaching an internal temperature of 165°F, about 45 minutes. Finish under the broiler, 2 to 3 minutes, keeping a close eye, until skin turns golden brown and crispy. Remove from the oven. Unwrap garlic. Serve with bread.
