This is a traditional Greek chicken dish served at festivals and holiday celebrations that happens to be one of the easiest recipes to make, and one of the most tempting to eat! You simply roast chicken pieces and potatoes in an oregano, garlic, olive oil and lemon juice mixture. Make sure you use Mediterranean oregano; even better, of Greek variety! A nice salad pares well with this dish.
Total: 115 minutes prep: 15 minutes Cook: 100 minutes Yield: 4 servings Ingredients: 3 1/4 to 3 3/4 pounds chicken cut into quarters 3 1/2 pounds of potatoes 1/4 cup lemon juice (juice from 2-3 medium lemons) 2 TSP salt 1 heaping tbsp dried oregano 1/2 TSP pepper 8 cloves garlic finely chopped (Less if you choose) 1/2 cup olive oil 1 1/2 cups water directions: 1. Preheat oven to 350°. 2. Rinse chicken, pat dry. Peel potatoes and cut into quarters, lengthwise. Salt and pepper chicken and potatoes. 3. Transfer chicken to a roasting pan; add potatoes, placing them on and around chicken. Add lemon mixture, distributing evenly over chicken/potato’s . 4. Add water, and roast, uncovered, for a total of one hour and 40 minutes. Halfway through, about 50 minutes, turn chicken over and continue roasting. 5. Check periodically to make sure there is still water in the pan. If needed, add 1/4 to 1/2 cup of water. (Note) lemon mixture consists of oregano, olive oil, garlic, lemon juice. Enjoy! _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
