Sunday, September 24, 2006

Garlic Lemon Italian Chicken

Something all four of my children will easy feet!

3 lbs. chicken thighs or drumsticks
8 large potatoes, peeled and quartered
1 1/2 cups canola oil for frying
1/2 cup red wine vinegar
1 cup lemon juice
10 cloves crushed garlic
2 tablespoons dried oregano
2 tablespoons dried parsley
1 onion, minced
salt and pepper to taste
2 tsp seasoning salt
2 tsp. Italian seasoning

Preheat the oven to 350F

Arrange the chicken pieces in a enameled roasting pan.

In a large skillet over medium high heat, fry the potatoes, sprinkling the Italian seasoning and seasoning salt on them while cooking, in 1/2 inch deep oil until golden brown, then put them in the pan with the chicken.

Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.

Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

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