Baked Greek Chicken with Potatoes - YUM!!!!

Greek Chicken with Potatoes

This recipe has been upgraded and there is a video of it included at the bottom of this post.


6 chicken thighs skin on. Trimmed some of the fat,

3 large potatoes cut lengthwise. If the potatoes are too long, cut them in half first,

Marinade

• 1/3 cup olive oil

• two tablespoons mustard,

• two tablespoons oregano,

• juice of one lemon,

• 5 large chopped cloves garlic,

• salt and pepper (also my favorite rap group, but totally unrelated to this recipe),

• and my addition that normally Greek cuisine does not include, 1/4 cup sweet vermouth.

Process

Preheat oven to 425 degrees F.

Separate the chicken and potatoes into two equal portions and add them into two glass Pyrex dishes.

Pour the marinade equally in the two pans and coat everything with it.

Bake for 45 minutes.

After 15 minutes remove each pan from oven and use a spatula to toss everything in each pan, potatoes and chicken. After the second toss (30 minutes) you may have to add a little water if there is no liquid left.

If there is no liquid left means that your marinade amount needs to be increased and use the increased amount next time.



By the way, the chicken skin is crispy and delicious!

Here is the YouTube video of this recipe.

Happy eating!