Greek Chicken Dinner
My family adores Greek food so this month I'm sharing a recipe I clipped from the Seattle P-I years ago. John Owen, who wrote a great food column called "The Intermediate Eater" created it.

serves 4
preheat oven to 400 degrees

Ingredients:
1 cut-up fryer or split broiler (I use the split broiler)
6 potatoes, peeled and quartered lengthwise
4 garlic cloves, peeled and halved
3/4 cup chicken broth
2/3 cup lemon juice (I prefer juice from fresh lemons)
1/4 cup olive oil
2 tsp oregano
salt, pepper to taste

Instructions:
Arrange chicken pieces on a large cookie sheet. Spread potatoes around chicken. Toss in garlic cloves. Pour broth over chicken and potatoes.

Whisk together lemon juice and olive oil. Pour this over the chicken, too. Sprinkle chicken and potatoes liberally with salt and pepper.

Bake about one hour or until the chicken is crisp and brown, basting 2-3 times with the pan juices.

I've made myself so hungry for this recipe that I'm going to make it this week. Yum!

March 2009