Simple Greek Chicken RecipeThere are a handful of meals that my husband and I are bananas about when we dine out. I have a running list of these dishes to recreate healthier versions, because honestly the more I read, the more I cringe at the thought of eating out. There is a rampant problem with unnecessary additives in food and it's causing more problems than we can count. More on that later.
Greek chicken is one of those dishes. I finally got around to finding a recipe to try and after a couple healthier tweaks, basically hit the nail on the head. Of course now I'm kicking myself for not making this sooner because we will be having this twice a month at least.
The best part is how easy it is. No wait, the best part is the flavor, a close second is how easy it is.
Simple Greek Chicken Recipe
- 3 pound whole pastured organic chicken cut into quarters or 6 chicken (bone-in is best)
- 3 1/2 pounds of organic potatoes
- juice from 3 medium organic lemons
- 1 teaspoons of Himalayan salt
- 1 heaping tablespoon of oregano
- several turns of fresh cracked pepper
- 8 cloves of organic garlic, finely chopped
- 1/2 cup of organic olive oil
- 1/2 cups of water
- 2 tblsp pastured butter
- Preheat oven to 400°F
- Rinse the chicken and pat dry.
- Rinse the potatoes and cut into quarters, lengthwise.
- Combine lemon juice, salt, pepper, garlic, oregano, olive oil, butter and water in a bowl.
- Transfer chicken to a roasting pan or baking dish, and add potatoes, on and around the chicken.
- Add lemon mixture
- Roast uncovered at 400°F for a 20 minutes. Reduce temp to 355°F total of 1 hour
- Check internal temperature of chicken (165°F)
Note: This recipe was tweaked from "Kotopoulo Skorthato: Lemon Garlic Chicken (with Potatoes)" on greekfood.about.com.