Mediterranean Roast Chicken With Lemon and Oregano

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Delight in tender roast chicken with crispy skin alongside peppers, potatoes and onions, best served with a New York Bakery^® Texas Toast with Real Garlic to soak up the flavor.

READY In

60 Minutes

PREP TIME

10 Minutes

COOK TIME

50 Minutes

SERVES

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Step 1:

Preheat oven to 425°F. Place chicken in a bowl. Drizzle with dressing. Season with salt and pepper. Marinate for at least 30 minutes.

Step 2:

Place potatoes, peppers and onion in a bowl. Drizzle with dressing. Season with salt and pepper. Marinate for at least 30 minutes.

Step 3:

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.

Step 4:

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.

Step 5:

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.