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Greek Style Chicken & Potatoes

Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.

Greek Style Chicken and Potatoes

As the daylight hours grow shorter and my schedule grows busier, I find myself craving savory meals that tantalize all of my senses. It’s amazing how the stress of a hectic day can melt away as the house fills with the fabulous aromas of a sumptuous meal cooking in the oven. But let’s face it, who has the time and energy to whip up a fancy meal on a weekday?

YOU do! With this easy, delicious, one-pan meal you’ll enjoy the snuggly feeing of a Sunday night dinner any day of the week.

Recently I have fallen in love once again with the Greek style chicken and potatoes that dates back to my first Sunday night dinners with My Yanni. After drying a plethora of herbs from our garden that were practically screaming at me to make chicken and potatoes, I decided that I could wait no longer. I forgot just how easy and delicious this meal really is, wait until you see!

You’ll need one lemon, olive oil and some dried oregano, thyme and rosemary (and salt & pepper that didn’t make it into my photo).

Greek Style Chicken and Potatoes

 

My mother-in-law says that it’s best to put all of the dried herbs, salt and pepper together into a small bowl.

Greek Style Chicken and Potatoes

 

So I did.

Next you’ll need six peeled potatoes…

Greek Style Chicken and Potatoes

 

and one whole chicken pre-cut into pieces. Now you could use a whole chicken if you’d like, I just happen to be very wimpy when it come to raw chicken and it’s easier for me to work with the pieces. As a side note, I have found that the pieces are more flavorful when seasoned individually.

Trim the fat and wash your chicken pieces in cold water,

Greek Style Chicken and Potatoes

 

and pat them dry. This wasn’t exactly easy for me, I’ve always had a love/hate relationship with chicken fat. I do believe that it started when I was just a wee little nipper dancing to my beloved “Chicken Fat” song. Oh how I loved the chicken fat song. Ever since then, it’s been downhill in the chicken fat department. I just wash my hands about 346 times while working with it, shudder and gag a few times and then it’s all over and life is good.

O.k. moving right along…

Nestle the chicken and potatoes into a roasting pan, cut your lemon in half, squeeze the juice all over every single inch and then to add even more flavor, rub the cut side of the lemon all over the chicken too. The little pieces of pulp fall off and really give an extra added punch. (You can thank Yaya for this handy tip as well). Next, pour olive oil all over the chicken and potatoes and give a good rub with your hands to make sure every knook & cranny is slathered. Lastly, sprinkle the dried herbs, salt & pepper mixture all over the chicken making sure to rub the herbs with palms of your hands as you go to release all of the fabulous oils.

Greek Style Chicken and Potatoes

 

Bake uncovered at 375° for 1 1/2 hours, flipping the chicken every 30 minutes.

WARNING…the aroma that will fill your house will be intoxicating.

The end result will be gorgeous golden chicken and potatoes.

Greek Style Chicken and Potatoes

 

It is a perfect meal every time.

Greek Style Chicken and Potatoes

 

One-pan, no fuss, soul satisfying goodness.

Now that’s what I’m talking about.

Bon Appetite!

Wenderly

Greek Style Chicken & Potatoes
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6
Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.
Ingredients
  • One whole chicken cut into pieces
  • 6 peeled potatoes- cut into wedges
  • 4 Tablespoons olive oil
  • 1 lemon
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried thyme
  • 2 Tablespoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
Instructions
  1. Trim fat from chicken, wash in cold water and pat dry.
  2. Peel and cut potatoes into wedges.
  3. Place chicken and potatoes into a roasting pan.
  4. Cut lemon in half, squeeze juice all over chicken and potatoes, then rub cut side all over chicken as well.
  5. Pour and rub olive oil over both sides of chicken and potatoes.
  6. Mix all herbs, salt & pepper together in a bowl then rub into palm of hand as you sprinkle the mixture all over (both sides of chicken) and tops of potatoes.
  7. Place into a pre-heated 375° oven and bake uncovered, for 1 1/2- 2 hours, flipping the chicken every 30 minutes.
  8. Enjoy!

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Eat

Drying Herbs

Autumn is in the air, my garden is winding down and our kitchen counter top is filled with fabulous smelling herbs that are waiting to be used.

I just loooooooooooove herbs! Don’t you?

The smell is intoxicating and the taste adds such a depth of flavor and vibrancy to just about anything. If you could smell the fabulous aroma filling my kitchen at the moment…oh MY!

Luckily, I happen to be married to a darling husband who finds great joy in dabbling in the garden and especially loves to dry herbs.

For years we’ve had a running joke about looking in the oven before turning it on because one never knows when My Yanni might be in the process of his herb drying.

And let me tell you, I have done this a time or two and burned herbs don’t smell good. 

This past weekend My Yanni was at it again…a delicious stack of herbs were piled high on my countertop and I decided to snap some photos of the process. I have always taken the delightful dried herbs that we enjoy (on just about everything) for granted. I was pleasantly surprised to find out how easy the process really is and decided to share it with all of you!

Simply pinch off the tops of your favorite herbs, we used basil, thyme and oregano. Wash herbs in cool water, and roll them gently in a paper towel to dry up the excess water.

Grab a jellyroll pan (or a cookie sheet) and place a wire cooling rack on top, this allows the air to circulate.

Next, spread the herbs out into a single layer on top of wire rack, pop the pan (or pans) into the oven (that isn’t turned on) and let sit for 2-3 weeks. You may want to leave yourself & other family members, a reminder note about the herbs being in the oven…remember, burned herbs = not good.

After about 2-3 weeks, depending on the humidity in you house, the herbs will look like this…

Make certain that the leaves are perfectly crunchy, otherwise any leftover moisture in the leaves will cause the herbs to collect condensation and get moldy in the container .

And the only thing worse than burned herbs would be moldy-partially-dried herbs. Ick.

My Yanni likes to work in batches one herb at a time.

No to be confused with thyme…which just so happens to be the herb with which he started.

Are you confused? Sorry. This is how I amuse myself…bear with me.

My Yanni began by placing all of the thyme in a bowl, grabbed a piece of butcher paper and gathered the glass containers that would hold the dried herbs.

Ever so carefully, sprig by sprig, he plucked the fragrant leaves off of the stem…

And let them fall into a pile on the butcher paper. I kept saying in my type A personality way, “why are you letting all of that fall onto the paper, you’re making a mess.”

He just smiled knowingly and gave me that “I’ve got it under control” look.

After all of the leaves had been plucked off, I think he may have actually snickered as he picked up the paper and effortlessly poured it into the container.

*Oh*

I think that I may have mumbled something like, “you’re so smart” under my breath and we moved on.

He repeated the same process with the basil.

Pluck.

Pile.

Pour.

Take care to keep the leaves whole while plucking them off the stem. Later when seasoning your food you’ll crumble the leaves to release the oils & aromas.

Ahhhhh, beautiful basil.

Next was the oregano.

Pluck.

Pile.

I’m SO glad that I thought to put a piece of paper down to catch the leaves and make for easy pouring.

Just kidding.

Pour.

Store the herbs in an airtight glass container with a lid. If using clear glass, store herbs in a dry dark place. Leafy herbs can loose their flavor faster than other herbs (but at our house we use them up quickly) as long as the herbs are fragrant they’re good.

Drying herbs is fun & easy…remember the 3 P’s.

Pluck.

Pile.

Pour.

And in no time flat you’ll have heaps of delicious dried herbs at your fingertips.

Enjoy!

~ Wenderly