CHICKEN & POTATOES WITH LEMON AND OREGANO


CHICKEN & POTATOES WITH LEMON AND OREGANO


    Well, today being a Sunday the day calls for a meal with meat. This is a common and easy dish and I thought I'd share the recipe with you!

Ingredients:

a whole chicken or pieces (f.e. thighs and breasts) depends 
                                       on how many will eat      
some potatoes (again it depends on the number of
                       people)      
a couple or more of garlic cloves (we love our garlic in
                                                 Greece!)
oregano
salt/pepper
lemon juice (from two or three lemons)
olive oil  about a cup
             (Try not to use the extra virgin olive oil, it misses
             richness of taste. We use good quality olive oil,
             rarely the virgin kind, never the extra virgin!)

Execution

    Start by cleaning the meat from excess fat (as you see I have removed the skin, too, even though it's sooooo tasty. Occasionally I leave it on).

    Peel and cut the potatoes into small wedges. Throw them in the oven dish and season them with salt, pepper and oregano. Add the olive oil. Mix them using your hands, yes, cooking means getting your hands dirty, feeling the food.

    Then add one by one the pieces of meat getting oil on both their sides and seasoning them with salt, pepper and oregano (on both sides).

    Finally, add the garlic cloves thinly sliced and scattered in the oven dish and pour over it the lemon juice. I tend to add 1/2 cup of water, as well. It's ready for the oven!


     I baked it (or roasted?) for about 45 minutes to an hour at 180 degrees Celsius (that's 356 degrees Fahrenheit).

    Also, I cooked some rice as well. I used the yellow parboiled kind and for one cup of rice you need to use two cups of water and so on (and some oil). I usually use vegetable or chicken broth that I have saved in the freezer, it makes rice so much tastier. You could also use chicken,beef or vegetable bouillon cubes as well.  Bring to a boil and then put the lid on and simmer for about 20 minutes. You shouldn't need to strain the rice.

    I accompanied this dish with a cabbage and carrot salad, another common and favorite salad of Greece.


    Shred the cabbage and carrots (one or two) thinly. Add salt, vinegar (when we say vinegar in Greece we always mean red wine vinegar) and olive oil. That's it, your salad is ready!

     Try it and let me know what you think !!! ΚΑΛΗ ΟΡΕΞΗ!
                                                                (kale orexe)=

                                                               = BON APPETIT!

Archive

Recent Post

TITLE--HERE-HERE