Greek Lemon Chicken
Greek Lemon Chicken recipe with roasted chicken, Greek seasonings, lemon, and Bucatini pasta.
Servings 6 servings
Calories 1035kcal
Ingredients
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 2 tsp salt
- 1 tsp lemon pepper
- 5 cloves garlic minced
- 1/4 cup olive oil
- 4 lb roaster chicken patted dry and giblets removed
- 2 lemons
- 2 cups chicken broth
- 16 oz Barilla® Collezione Bucatini
Instructions
- In a small bowl, stir together oregano, basil, salt, lemon pepper, garlic, and olive oil.
- Place chicken into a baking dish or roasting pan. Rub seasoning mixture all over the outside of the chicken, flipping it over to get the underside as well.
- Prick one lemon several times with a fork and place inside the cavity of the chicken.
- Halve the other lemon and squeeze both halves over the chicken, being sure to catch and remove any seeds that fall out. Put the lemon halves in the baking dish with the chicken.
- Pour the chicken broth into the baking dish.
- Bake chicken at 350 degrees for 1 1/2 - 2 hours or until internal temperature reaches 165 degrees.
- Remove dish from oven and cover with foil.
- Bring water in a stock pot to a rolling boil.
- Cook Bucatini in the boiling water until al dente, about 7 minutes. Drain and return to pot.
- Transfer chicken to a serving platter.
- Using tongs, transfer cooked pasta into the baking dish swirling it into the juices and seasonings to coat it well.
- Serve pasta topped with slices of roasted Greek chicken.
Nutrition
Calories: 1035kcal | Carbohydrates: 62g | Protein: 67g | Fat: 56g | Saturated Fat: 14g | Cholesterol: 226mg | Sodium: 1280mg | Potassium: 901mg | Fiber: 4g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 30.2mg | Calcium: 110mg | Iron: 5.4mg