Today’s recipe is a guest post by Sue Tweeton. Sue’s blog is called Please, DON’T pass the salt!
So delicious to eat and lovely to look at! No one would guess just how easy this classic Greek dish is to prepare! It’s hard to believe that just six ingredients could result in such a sumptuous meal.
One great thing about this chicken recipe is that you can tailor it to your tastes – all white meat, all dark, a combo of the two, even skinless and boneless. The marinade also works well with pork.
I use bone-in chicken pieces with the skin attached, usually baking the pieces in a large roasting pan. However, the chicken may also be grilled. Put all the pieces in a metal or aluminum foil pan and use your grill like an oven. Or you could grill pieces individually on well-oiled grates over indirect heat.
This recipe makes about six servings, depending on appetites and dishes served alongside. However, it is easily cut in half. If I’m making half a recipe, I usually just use my toaster oven. I’m a garlic/lemon/oregano fan, so I typically use the larger measure of those ingredients. Feel free to adjust quantities to suit your individual taste.
Many Greek families traditionally bake this chicken along with potatoes. Toss peeled potato chunks or wedges with the marinade and add to roasting pan with the chicken. You can use just about any potato you like – Yukon Gold, red, russet, etc. You may need to add up to a cup of water or chicken broth to the baking pan to insure that the potatoes cook thoroughly and do not stick. Just be sure to pour the water into one corner of the pan, not on top of food. Don’t wash off the flavorful marinade. Also, if the chicken is done before the potatoes, remove the pieces and cover with foil while the potatoes finish cooking.