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This recipe is one that I make often in the Fall and Winter. Its a family recipe handed down from my husbands side that over the years I have tweeked a little but it remains a family favorite!
Its super easy, DELICIOUS, and bonus the kids love it to! This dish is full of healthy fats and protein plus its super clean, and nutrient dense!
The best part of all is it cooks in one roasting pan in the oven! Easy peasy and easy clean up!
OVEN ROASTED CHICKEN OREGANO
4-5 organic pastured bone-in or boneless chicken breasts and thighs (I use both)
4 organic potatoes diced up or 1 large head cauliflower diced up
Lemons (1/2 cup juice)
1/2 cup Extra virgin Olive oil or unrefined coconut oil
1 cup Bone stock or broth
3 Tablespoons Dried oregano
2 tsp Sea salt
In a roasting pot with lid add chicken and potatoes (or cauliflower) and season well with salt , pepper, and paprika.
In a separate bowl combine 1/2 cup freshly squeezed lemon juice, 1/2 cup Real Extra Virgin Olive Oil or coconut oil , 1 cup homemade bone broth or any good organic chicken broth you have, 3 tablespoons dried oregano, 2 tsp sea salt and whisk together briskly. Pour liquid mixture over chicken (it should cover the chicken, you can add more broth if needed).
Cover and cook at 350 for 1 hour
I like to serve this dish with home-made hummus and some steamed green beans on the side.
You will find this recipe along with many more in my 14 day REAL FOOD RESET Program.
Susie R 🙂