Thursday, January 12, 2012


Ever since our dinner at Taverna Mythos in Morehead City, I've been dreaming about Greek food.  So when I found this recipe, I knew I had to try it.  It's a simple recipe with few ingredients and it goes together quickly.  Perfect for a cold winter's day, the potatoes and chicken are nicely flavored and provide a comfort-food meal that will warm your innards.  Adjust the garlic down if it's not your favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek.

Greek Lemon Garlic Chicken with Potatoes
Adapted from Greek Food
Rating:  8.5 out of 10

1/2 cup freshly squeezed lemon juice
2 tsp. finely grated lemon zest
2 tsp. Morton kosher salt
1-1/2 tsp. Meditteranean oregano
1/2 tsp. black pepper
2 tsp. grated fresh garlic
1 Tbsp. extra-virgin olive oil
1/4 cup low-sodium chicken broth
1/2 chicken, or two breast quarters, or two leg quarters
2 potatoes
1 onion, peeled, quartered
1/4 - 1/2 cup low-sodium chicken broth

In gallon-size resealable plastic bag, combine lemon juice, zest, salt, oregano, pepper, garlic, oil and broth.  Transfer 1/4 cup of marinade to a quart-size resealable bag.  Add chicken to gallon-size bag.  Seal bag and  refrigerate for 1-8 hours.

When ready to cook, heat oven to 375F.  Peel and quarter potatoes and toss in quart-size bag with marinade.  Place chicken skin-side down in roasting pan with potatoes around chicken.  Add onion around potatoes.  Pour 1/4 cup broth and any remaining marinade from bags over chicken and potatoes.  Bake 15 minutes, then flip chicken to skin-side up and continue to cook another 20-25 minutes, or till chicken reaches an internal temperature of 165F and potatoes are tender.  If additional liquid is needed, add another 1/4 cup of broth.  Yield:  2 servings

1 comment:

  1. I just did a lemon-garlic-rosemary chicken and cannot get enough of the variation. Just love the aroma as it bakes and it's always a winner. Love this Greek version and will be saving this for my next "chicken roast" night!


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