This yummy chicken celery Greek-style recipe, courtesy of http://www.eatchicken.com/ (National Chicken Council and the U.S. Poultry & Egg Association), is spiced with oregano and tangy lemon peel.
4 chicken quarters
1 lemon, peel grated and reserved
1 tablespoon margarine
1 teaspoon dried oregano leaves
½ cup sliced celery
6 small new potatoes, halved
½ teaspoon salt
¼ teaspoon pepper
½ cup warm water
1 tablespoon olive oil
Slice lemon in half; squeeze juice and reserve. Use lemon halves to rub all sides of chicken. Mix together oregano, salt and pepper; sprinkle over chicken. In large frypan, place olive oil and margarine and heat over medium temperature. Add chicken, skin side down. Sprinkle celery and reserved lemon peel evenly over chicken. Cook about 5 minutes, turn chicken and cook 5 minutes more, until brown on all sides. Arrange chicken in lightly greased 2 quart baking dish. With slotted spoon, remove celery mixture from pan and arrange around chicken. Add potatoes around chicken. To frypan, add reserved lemon juice and water, stirring and scraping up pan drippings. Bring to a boil over high temperature; pour over chicken and potatoes. Bake uncovered in 300 degree F.oven, basting occasionally with pan juices, for about 1 hour 15 minutes or until fork can be inserted in chicken with ease.
Yield: 4 servings
Per serving: 478 calories; 32.9 g protein; 25.1 g total fat; 6.4 g saturated fat; 30.6 g carbohydrates; 138 mg cholesterol; 481 mg sodium.