Rinse chicken and pat dry. Place in a bowl with marinade and turn to coat. Refrigerate 1 to 2 hours or overnight. Preheat oven to 450 degrees. Spray a 9x13 inch baking pan with non-stick spray. Place chicken, skin side down, in baking pan. Bake uncovered for 20 minutes. Turn and sprinkle with paprika. Continue baking 20 to 25 minutes more, until tender and browned. Transfer chicken to a platter. Add 1 cup water to pan and place over medium heat. Deglaze pan and pour drippings into a small bowl. Skim off fat. Pour drippings over the chicken. Serve with Rice Pilaf (page 42) and a Greek Salad (page 29).

GREEK BAKED CHICKEN

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Category

GREEK SALAD DRESSING BLEND

Poultry

Servings

Makes 4 servings

Author

Makes 4 servings
  • 3 to 3 1/2 lb chicken pieces
  • 1 recipe Greek Marinade (page 82)
  • paprika