4 chicken quarters
1 lemon, peel grated and reserved
1 tablespoon margarine
1 teaspoon dried oregano leaves
1/2 cup sliced celery
6 small new potatoes, halved
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup warm water
1 tablespoon olive oil
Slice lemon in half; squeeze
juice and reserve. Use lemon halves to rub all sides of chicken.
Mix together oregano,
salt and pepper; sprinkle over chicken.
In large frypan, place
olive oil and margarine and heat over medium temperature. Add
chicken, skin side down. Sprinkle celery and reserved lemon peel
evenly over chicken. Cook about 5 minutes, turn chicken and cook
5 minutes more, until brown on all sides. Arrange chicken in
lightly greased 2 quart baking dish. With slotted spoon, remove
celery mixture from pan and arrange around chicken. Add potatoes
around chicken.
To frypan, add reserved
lemon juice and water, stirring and scraping up pan drippings.
Bring to a boil over high temperature; pour over chicken and
potatoes.
Bake uncovered in 300°F.
oven, basting occasionally with pan juices, for about 1 hour
15 minutes or until fork can be inserted in chicken with ease.
Makes 4 servings.
Nutritional Facts Per Serving:
478 calories; 32.9 g protein; 25.1 g total fat; 6.4 g saturated
fat; 30.6 g carbohydrates; 138 mg cholesterol; 481 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
