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Roast Chicken

From The Soprano Family Cookbook As Compiled by Artie Bucco

Ingredients

  • 1 whole chicken cut in quarters
  • 2 lemons
  • 2 cloves garlic peeled and chopped
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 1 tsp dried oregano
  • as many potatoes as you like cut in wedges or chunks no more than 1" thick

Instructions

  • Preheat the oven to 450.
  • I cut the chicken so that each "piece" was a breast/wing or leg/thigh. You could also cut the chicken up into the regular smaller pieces. Put them in pan large enough to hold them in a single layer with the cut potatoes, then pour the juice of one lemon over everything, as well as the olive oil, garlic, salt, pepper and oregano. Mix it all up, then turn the chicken pieces skin side up.
  • Slice the second lemon and place the slices around in between chicken and potato pieces.
  • Bake uncovered for 45 minutes. Flip the potatoes around and baste the chicken and potatoes with the accumulated juices. Bake another 15-30 minutes, until chicken is cooked through and potatoes are tender.