Greek Chicken and Potatoes
• 1/2 cup oil
• 3 cloves garlic, chopped
• Cavender's Greek Seasoning
• 2 lemons, juiced or 1/4 cup juice
• 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
• 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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