Greek Chicken and Potatoes |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a recipe that I have adapted from Bon Appetit when it first came out in '92. I took the liberty of adding more garlic, Dijon mustard, adjusting the olive oil, and adding fresh herbs, when I have them. My DH loves Greek potatoes so there is definately no leftovers when I serve this dish. Ingredients:
3 1/2 lbs chicken, quartered |
4 russet potatoes, peeled, quartered, lengthwise |
2 tablespoons dijon mustard |
1 head garlic clove (peeled left whole or cut in half ) |
3/4 cup canned chicken broth |
1/3 cup olive oil |
2 lemons, juice and zest of |
1 tablespoon oregano, chopped (or 1 tsp dried) |
1 tablespoon thyme, chopped (or 1 tsp dried) |
Directions:
1. Preheat oven to 375°F
2. Arrange chicken, potatoes and garlic in large roasting pan. In a bowl add the 2 T Dijon mustard. With a brush, baste the mustard over the chicken. Season with salt and pepper.
3. Pour broth over. Whisk olive oil, lemon juice, oregano and thyme to combine. Pour evenly over chicken and potatoes.
4. Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.
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