4 Servings
Chicken Italian
Winter, Summer, Spring, Fall, Bake, Main Dish, Slow cook, Italian, Chicken, Dinner, Light
1 whole
Chicken about 3 lbs
1 tablespoon
Olive oil 1 tablespoon
Butter 2 large cloves
Garlic pressed
1 whole
Lemon juiced, peel reserved
1/2 teaspoon
Nutmeg freshly grated
2 whole
Potatoes quartered lengthwise
Rinse chicken; pat dry. In a heavy iron frying pan, heat oil and butter over medium heat until foamy. Add garlic, lemon juice, a 1x2 inch slice of lemon peel, and nutmeg. Add chicken to pan, breast-side up, and brush lavishly with basting mixture. Put in 350 degree oven to bake. As soon as you put chicken in oven, put potatoes into lightly salted water; parboil for 10 minutes. Drain, dip cut sides in chicken's pan juices, then set them around the chicken. Baste chicken again, return pan to oven, and bake for 30 to 40 minutes. Baste both chicken and potatoes again at least once while baking.
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