This dish took me a couple of tries to get it "right." I tried it first with boneless skinless chicken breasts and it just wasn't as good as using chicken pieces with the skin on. I use thighs in this recipe.
I also used different types of potatoes. My favorite turned out to be small red potatoes. I like lots of lemony taste so I used two lemons and their zest. If you aren't crazy about lemons- well you may not want to make this dish. I also used lots of pepper (but then I love pepper).
|The key to Greek chicken is fresh oregano|
6-8 Chicken Pieces (I use Thighs)
4 Large Potatoes or 8 Small Potatoes, Peeled and Diced
A Couple of Sprigs of Fresh Oregano, Chopped
1/2 of a Medium Onion, Chopped
4 Cloves of Garlic, Minced
Zest from One Lemon
Salt and Pepper, to Taste
1/4 Cup (60 ml) of Olive Oil
Juice of 2 Lemons
Preheat oven to 350F/176C/Gas Mark 4 (regular or convection). Rinse the chicken and pat dry. Place the chicken in the pan and place the potatoes and onions around the chicken. salt and pepper the chicken and potatoes.
|The great thing about this dish is it a one dish meal|
|Ready for the oven|
|Yummy greek chicken!|