Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Baked Lemon Oregano Chicken
Famous Authors (View All Authors)
Poultry - Baked Lemon Oregano Chicken Post by :rblaine Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1259

Click below to download : Poultry - Baked Lemon Oregano Chicken (Format : PDF)

Poultry - Baked Lemon Oregano Chicken

1/2 cup melted butter
1/4 to 1/2 cup olive oil
1 roasting chicken or two broilers, cut up
2 tsp salt
1/8 tsp pepper
1 tablespoon oregano
juice of two lemons
potatoes, peeled and cut into wedges


Preheat oven to 425° F.

Heat butter and oil together.

Pour half mixture into roasting pan.

Lay pieces of chicken in pan.

Sprinkle with salt, pepper and oregano.

Mix remaining oil mixture with lemon juice; baste chicken.

Surround chicken with potatoes.

Bake 1 3/4 hours, basting 2 to 3 times during the cooking process.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Baked Pineapple Chicken Poultry - Chicken - Baked Pineapple Chicken

Poultry - Chicken -  Baked Pineapple Chicken
1 can pineapple slices -- 20 oz 1 clove garlic -- crushed 2 teaspoons cornstarch 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 1 teaspoon rosemary -- crushed 6 boned and skinned chicken breasts 1 lemon -- thinly sliced Drain pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish. Broil until browned. Stir sauce; pour over chicken. Bake at 400` for 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes.
PREVIOUS BOOKS

Poultry - Chicken -  Baked Herbed Chicken Poultry - Chicken - Baked Herbed Chicken

Poultry - Chicken -  Baked Herbed Chicken
4 medium boneless skinless chicken breast halves -- 1 1/2-2 lbs. total 1/2 cup non fat cream cheese product 1/4 cup red or green sweet pepper -- finely chopped 1/2 teaspoon rosemary or tarragon -- fresh snipped or 1/4 teaspoon dried rosemary or tarragon -- crushed Non stick spray coating coarsely ground pepper 1/2 cup reduced sodium chicken broth 2 tablespoons dry white wine or 1 tablespoon lemon juice 2 teaspoons cornstarch 1 tablespoon butter or margarine 1 tablespoon chives -- snipped Preheat oven to 375 degrees.Rinse chicken. Pat dry. Place each chicken breast half, boned side up, between 2 pieces
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT