Simply Roasted Chicken

Yesterday, we had a potluck Easter dinner with family members.  My contributions to the menu were roasted chicken, chicken and sausage jambalaya, and Smith Island cake.  Over the next few days, I’ll post pictures and recipes for the jambalaya and cake, too.  Apologies for the extremely abbreviated post, but I’m currently working on my entries for the Women of Philadelphia contest, so it’s hard to focus on anything else except cream cheese! Keep your fingers crossed!

Simply Roasted Chicken Printable recipe
3 lbs chicken pieces (I used breasts, wings, legs)
1/3 cup extra virgin olive oil
2-3 tablespoons dried oregano
Salt and pepper to taste
2 T butter, cut into small pieces
½ cup water
1 head of garlic, peeled

Preheat oven to 350 degrees.

Spray large casserole/baking pan with non-stick spray. Arrange chicken pieces in pan – the chicken breasts were huge, so I cut them in half.   Pour on olive oil and sprinkle oregano as well as salt and pepper on both sides of chicken. Place butter around chicken pieces. Pour in water (not on chicken) and cover with foil. Bake for 45 minutes in 350 degree oven. Remove pan from oven, uncover, add garlic cloves, and return to oven for an additional 30 minutes, uncovered. Remove from oven and allow chicken to rest for 10-15 minutes before serving.

O’Reilly, my sous-chef.

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