Thursday, February 17, 2011

Roasted Greek Chicken and Potatoes

What a gorgeous dinner this was.  And to be honest with you, anyone can make this one.  All you need is a kitchen timer.  The chicken was so tender and moist that the meat sectioned off with just a fork.  And the potatoes were absolutely delicious and filled with flavor.  I like to use the red skinned potatoes exactly for recipes like these.  Not only does it add color, but they hold their shape and don't fall apart when cooked.  This is a perfect meal to create for company.  Almost everyone loves chicken and potatoes.

3-4 lbs. of chicken leg quarters (thigh & leg pieces)
6 large red skin potatoes (washed & quartered)
8 cloves of garlic (peeled)
3 large lemons (juiced)
1/2 cup of extra virgin olive oil (it pays to spend more on this)
1 1/4 cup of water
sea salt
fresh cracked black pepper
1/4 tsp. of white pepper

-Preheat oven to 355*.  Place chicken and potatoes in a large roasting pan; thoroughly season with salt and black pepper.  Combine the e.v.o. with the water and carefully pour it into each corner of the pan, making sure not to pour it over the food but under the chicken and potatoes.  Tuck leftover lemon halves and garlic cloves in between chicken and potatoes.  Heavily sprinkle with the oregano and add the white pepper. .  Roast for 1 hour at 355*.  Then turn chicken over and increase the oven temperature to 375*; continue roasting for another hour.  You want your chicken and potatoes to be a beautiful golden brown.  Serves 5-6.  Enjoy!

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