Servings: 4
Cooking Time: 45 Minutes
3 pounds of chicken
6 cut into pieces Pinch of salt
3 lemons, juiced
1 lemon, zest
2 cloves of garlic, minced
1 tablespoon of fresh oregano
1/8 teaspoon black pepper, freshly ground
2 tablespoons olive oil
2 fennel bulbs, trimmed, cored, and sliced
1/4 cup kalamata olives, pitted halves

  1. First, preheat the oven to 400 degrees F.
  2. Pat dry chicken and loss the skin.
  3. Sprinkle salt and pepper on top of the bird pieces.
  4. Take a small bowl and mix together lemon zest, lemon juice, garlic, and
    oregano, 5. Tuck half of this aggregate below the skin of the chook.
  5. In the equal bowl, upload the closing herbs and indexed ingredients.
  6. Transfer it to the baking dish and pinnacle with the fowl portions.
  7. Bake the chicken in a bowl for about 40 minutes or until the meat gets tender.
  8. Remove from oven and serve warm.
    Nutrition: Calories: 642; fat: 18.7g;Cholesterol: 262mg;Sodium: 389mg;
    Carb: 15.7gCarb: 15.7g; Protein: 101g;

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