Sunday, August 18, 2013

Helen's Greek-Style Chicken & Potatoes

Helen is my good friend and the mother of my daughter's best friend.  Yes, she is Greek. I have adapted her recipe here with fresh garlic and fresh oregano (Helen uses powdered garlic and dried oregano) - either way this recipe is a winner! You can adapt the amount and type of chicken pieces to suit your needs/taste.  The same goes for the potatoes.  My family adores this recipe.   I bet yours will, too!
Helen's Greek-Style Chicken & Potatoes
(κοτόπουλο σκορδάτο)
2 to 4 pounds of chicken pieces (1 whole cut-up or your choice!)
4 to 6 lemons
4-5 pounds potatoes (I like Yukon Gold)
1 Tablespoon dried oregano or 3-4 Tablespoons fresh oregano
1-2 teaspoons powdered garlic or 8 cloves fresh garlic
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 cup olive oil
1 to 1 1/2 cups water

Heat oven to 350 degrees.  Peel potatoes and cut into quarters.  If using fresh garlic and fresh oregano --chop fine.  Place the chicken pieces into a couple of roasting pans (ceramic or glass works best 9x13 or similar size).  Add potato pieces to the pan - on and around the chicken pieces.  Sprinkle garlic, oregano, salt, & pepper over the chicken and potatoes.   Squeeze lemons and pour olive oil over the chicken and potatoes distributing evenly over the two pans.  Pour water over and distribute evenly over the two pans.  Roast for about 30 minutes then turn oven up to 400 degrees and roast for another 45 minutes to an hour.  If needed, rotate the pans back to front to allow even roasting.  Remove chicken from pan when cooked through and move all the potatoes to one pan to finish cooking potatoes if needed.  Also - if you want to start with chicken pieces skin down and then turn skin side up half-way through cooking time that would be good, too. If you forget, not to worry, it will still turn out great.