[senior citizen]

Sopranos' Baked Chicken With Potatoes, Lemon & Oregano

"This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002"


Ingredients

• • 2 lemons
  • 3 1/2-4 lbs boneless skinless chicken breasts
  • 3 potatoes, fist-sized, peeled and cut into wedges ( preferably Yukon Gold)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 garlic cloves, chopped
  • salt & freshly ground black pepper

Directions

Preheat the oven to 450 degrees.

Squeeze the juice from 1 lemon. Slice the other one.

Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.

Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.

Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.

NOTES: Red potatoes can also be used instead of Yukon Gold.

************************************************** *******
Above recipe is light and heart healthy.........

But here is a stick to your ribs chicken dish........oblong baking dish.
350 oven till done and the juices roast the potatoes.......

Layer any type of chicken parts with the skin on......along with sweet Italian sausage links......over wedges of potatoes of your choice.....
You can also include slices of onion and garlic.......

Layer:
Potatoes at bottom of lightly oiled pan (olive oil) sprinkled with oregano...
Onions
Chicken parts, sprinkled with oregano....
Italian Sausage links (pricked with tines of a fork)

The juice from the chicken and the sausage will drip down to the potatoes and the onions........flavoring them. For those who love their roasts surrounded by nice roasted potatoes.......this is an Italian version with chicken.........and sausage.

If you get the layers mixed up, it still comes out delish. Very simple.
Serve with steamed fresh green beans...........big tossed green salad.
One dish meal.......for the most part.......

[Blessed2BNTV]

All the recipes recently posted look yummy. We don't have too much longer to retirement, and I want to learn to cook, your posts are helpful.
In one year - you are invited to our place for dinner!

[tommy steam]

Originally Posted by senior citizen

Sopranos' Baked Chicken With Potatoes, Lemon & Oregano

"This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002"


Ingredients

• • 2 lemons
  • 3 1/2-4 lbs boneless skinless chicken breasts
  • 3 potatoes, fist-sized, peeled and cut into wedges ( preferably Yukon Gold)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 garlic cloves, chopped
  • salt & freshly ground black pepper

Directions

Preheat the oven to 450 degrees.

Squeeze the juice from 1 lemon. Slice the other one.

Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.

Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.

Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.

NOTES: Red potatoes can also be used instead of Yukon Gold.

************************************************** *******
Above recipe is light and heart healthy.........

But here is a stick to your ribs chicken dish........oblong baking dish.
350 oven till done and the juices roast the potatoes.......

Layer any type of chicken parts with the skin on......along with sweet Italian sausage links......over wedges of potatoes of your choice.....
You can also include slices of onion and garlic.......

Layer:
Potatoes at bottom of lightly oiled pan (olive oil) sprinkled with oregano...
Onions
Chicken parts, sprinkled with oregano....
Italian Sausage links (pricked with tines of a fork)

The juice from the chicken and the sausage will drip down to the potatoes and the onions........flavoring them. For those who love their roasts surrounded by nice roasted potatoes.......this is an Italian version with chicken.........and sausage.

If you get the layers mixed up, it still comes out delish. Very simple.
Serve with steamed fresh green beans...........big tossed green salad.
One dish meal.......for the most part.......

Sounds delish. I will try that one.

[senior citizen]

Originally Posted by LillyD

All the recipes recently posted look yummy. We don't have too much longer to retirement, and I want to learn to cook, your posts are helpful.
In one year - you are invited to our place for dinner!

Thank you.....but how have you survived up until now without learning to cook? Truthfully, I never cooked at home, so after I got married in 1965, I had to refer to my Betty Crocker cook book and "think and plan ahead" as we both commuted home from work.....and it took about 45 minutes to drive.

I was 20 and it worked out well.......I just kept experimenting and trying different recipes.......once the babies arrived, and as they were growing up, I still experimented with different recipes........our kids were never fussy eaters as they always had something new to try.......

Thanks again. I'll bring something. By the way, that lemon chicken recipe is really good.

[senior citizen]

Originally Posted by tommy steam

Sounds delish. I will try that one.

Here is a good set of appetizers for you......who doesn't like baked stuffed shrimp and crostini?

From book “Emtertaining with the Sopranos” compiled by Carmela Soprano

Shrimp Aragonate, Baked Stuffed Shrimp (appetizer or main dish)
Serves 6

Ingredients

1 cup fresh bread crumbs made from Italian or French bread (with the crusts removed)
1/2 cup chopped fresh flat-leaf parsley
1 large garlic clove, finely chopped
Salt and freshly ground pepper
About 1/4 cup olive oil
1 1/2 pounds large shrimp, shelled and deveined
2 large lemons, cut into wedges

Preparation

Preheat the oven to 450°F. Oil a large baking pan.

In a medium bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Stir in 1/4 cup oil, or just enough to moisten the crumbs.

Arrange the shrimp in the pan in a single layer, curling each shrimp into a circle. Spoon a little of the bread crumb mixture onto each shrimp.

Bake until the crumbs are browned and the shrimp are cooked through when cut in the thickest part, about 10 minutes.

Serve hot or at room temperature, with the lemon wedges.

__________________________________________________ __________________________________________________ ________________

ANOTHER APPETIZER FROM ABOVE BOOK “ENTERTAINING WITH THE SOPRANOS” COMPILED BY CARMELA SOPRANO

Neapolitan Crostini
Serves 6

Ingredients

2 ripe medium tomatoes, preferably New Jersey beefsteaks
1/2 teaspoon dried oregano
Salt and freshly ground pepper
12 thin slices Italian bread, preferably semolina bread
8 ounces fresh mozzarella, cut into 12 slices
12 anchovy fillets
Extra virgin olive oil

Preparation

Cut the tomatoes in half through the core and squeeze gently to extract the seeds and juice. Trim away the core. Chop the tomatoes into 1/2-inch pieces and toss them in a bowl with the oregano, and salt and pepper to taste.

Preheat the oven to 450°. Oil a large baking pan.

Arrange the bread slices on the pan. Toast the bread 5 minutes. Remove the pan from the oven, but leave it turned on.

Place a slice of mozzarella on top of each piece of bread, and then an anchovy. Spoon a little of the tomatoes on each. Drizzle with a few drops extra virgin olive oil. Return the pan to the oven and bake 5 to 7 minutes, or until the cheese is slightly melted. Serve immediately.


EVERYONE LOVES THESE APPETIZERS.............if you don’t care for anchovies just eliminate them.

[BritParrothead]

Originally Posted by senior citizen

Sopranos' Baked Chicken With Potatoes, Lemon & Oregano

"This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002"


Ingredients

• • 2 lemons
  • 3 1/2-4 lbs boneless skinless chicken breasts
  • 3 potatoes, fist-sized, peeled and cut into wedges ( preferably Yukon Gold)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 garlic cloves, chopped
  • salt & freshly ground black pepper

Directions

Preheat the oven to 450 degrees.

Squeeze the juice from 1 lemon. Slice the other one.

Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.

Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.

Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.

NOTES: Red potatoes can also be used instead of Yukon Gold.

************************************************** *******
Above recipe is light and heart healthy...........

This sounds delicious! I think I will make this for tonights dinner!!
Thank you!!