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Greek Recipes
Poultry
Baked Chicken with
Vegetables / Ornitha tou Fournou
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A wonderful,
uncomplicated meal that you don't have to spend all day in the
kitchen with.
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Ingredients |
|
| 1 2 kilo roaster |
1 tbs. chopped
parsley |
| 3 tbs. olive oil |
3 stalks celery,
cut into 1 inch pieces |
| salt and pepper to
taste |
2 peeled carrots,
sliced into chunks |
| 1 tsp. thyme |
6 medium potatoes
cut into wedges |
| 1 chopped onion |
1 cup crushed
tomatoes |
Preheat the oven to 375°F. Wash
the chicken inside and out, rub with oil, salt and pepper, and
thyme. Set the chicken in a large roasting pan. Toss all the
vegetables together with salt and pepper and arrange them in
the pan, around the chicken. Dribble some oil over the
vegetables and add some water to the pan. Cover it with
aluminum foil and bake for about 1/2 hour. Uncover it and
cook for another 1/2 hour adding water as necessary.
Susie's Note: Almost any vegetable can be
used in this "oven stew" recipe. |
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