I have absolutely no idea if they eat this in Greece or not but it does combine a lot of Mediterranean flavours – lemons, oregano, feta and olive oil.
I like it because everything goes into the oven at the same time and all in the one pan! Great for after work 🙂 Now, I used the seasoned chicken pieces because they were on special, normally I would just get the plain pieces. Doesn’t matter, they were only sprinkled with salt and paprika by the looks of it.
I served this up with salad dressed with leftover raita thinned down with oil and vinegar – the salad looks odd in my photo – blinding white – but hey, what’s new? My photos aren’t going to win any prizes any time soon 😉 The salad was lettuce, tomato, olives, red onion and a bit of feta.
I also served this rice.
It’s stir-fried broccoli, garlic shoots, onion and garlic, added to basmati rice and cooked in chicken stock – very, very nice, I must say.
The chicken dish is easy and doesn’t require exact measurements or anything. I put unpeeled potatoes, tomatoes, fresh oregano and whole, unpeeled garlic cloves in a greased baking pan. I sprinkled it with olive oil and added salt & pepper.
The chicken pieces were spread out on the top and the juice of a couple of lemons squeezed over.
It went into a hot (450F) oven for about 1 hour. I tossed everything about from time to time and tipped out some of the liquid half way through ( I saved the liquid and added it to the stock for the rice) See if you can bring the potato to the top for a while so it has the chance to crisp up a little bit.
Ten minutes before it was ready I sprinkled about 200g of feta cheese over the top. I know some people add olives to this dish but I decided to have them in the salad.
I’m sorry, but I forgot to take a photo before we ate it…
I’ve made this with lamb chops as well and it’s just as nice, although you need to cut the potatoes smaller as the chops don’t seem to take as long to cook as the chicken pieces.