• Andy BeauChamp

Greek style Chicken and Potatoes


This is a great simple one skillet/dish meal, packed with flavor – Enjoy

Ingredients

1, 3 1/2-pound chicken, quartered

6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise

2 medium onions, cut into 8th’s

4 large garlic cloves, halved

3/4 cup homemade chicken stock, unsalted

3/4 cup olive oil

2/3 cup fresh lemon juice

1 ½ teaspoons fresh rosemary

¼ cup of kalamata olives, pitted

hand-full of fresh Italian Parsley, chopped

Optional – 1 lemon sliced.

Directions

Preheat oven to 375 degrees

Arrange chicken, skin side up, in a large oven proof skillet or baking tray, next add the potatoes and onions.

Whisk together the olive oil, lemon juice, chicken stock, garlic and rosemary and pour over chicken and potatoes. Cover and place in the oven for about 25 minutes, remove cover, add lemon slices and return to oven for an additional 25 to 40 minutes or until chicken is done through and chicken and potatoes start to char. Remove from oven and let rest for 15 minutes before garnishing with the olives and parsley – Serve.

Enjoy cooking

#Chicken #potatoes #Onions #Lemons #VariationsonCooking

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