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Saturday, July 31, 2010

Greek Chicken and Potatoes

This recipe is so delicious! The lemon and spices and herbs make my house smell so good! This is so simple, but it can make you look like a master chef in the kitchen. The key is to use the Cavender's Greek Seasoning and a whole chicken cut into pieces with the skin ON! Please don't use skinless or it will dry out. If your diet dictates that you can not have the skin, you probably should not be eating a dish that calls for half a cup of oil. OR! Maybe you can forego the diet for one meal! It is so worth the guilt.

Greek Chicken and Potatoes

• 1/2 cup oil
• 3 cloves garlic, chopped
• Cavender's Greek Seasoning
• 2 lemons, juiced or 1/4 cup juice
• 1 (4 pound) chicken, cut into pieces

• 4 or 5 baking potatoes, cubed
• 1 large onion, cut into thick slices

In a plastic bowl, with a tight fitting lid, mix the olive oil, garlic, 1 tsp Cavender's and lemon juice. Shake to emulsify. Dust chicken with Cavender's Greek Seasoning. Place the chicken pieces in a glass dish. Pour mixture over chicken, cover, and marinate in the refrigerator 2-4 hours.

Preheat oven to 350 degrees.
Remove chicken from dish and add potatoes and onion. Toss to coat with marinade. Place chicken on top of potatoes and onion. Bake uncovered for 45 min to an hour or until chicken is golden brown and potatoes are tender.

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