Monday, November 28, 2011

More great food...

This one is from the Betty Crocker International Cookbook. I've been making it for years, and it's a family favorite.

Greek Chicken

4 chicken pieces (thighs or breast halves)
1 cup olive oil
1/2 cup lemon juice
1 Tablespoon oregano
1 Tablespoon diced garlic - I use diced garlic from a jar. I think the equivalent is about 3 to 4 garlic cloves

Preheat oven to 350F. Mix all ingredients except chicken. Pour about 1/3 of the mixture into the bottom of a 9 x 13 glass pan. Place the chicken skin-side up on top of the oil mixture. Pour the remaining mixture over the chicken. Put pan in the oven, bake for 20 minutes, turn chicken. Bake another 20 minutes, turn chicken. Bake 20 minutes.

I serve this with rice pilaf, or chicken flavored rice mix, and a Greek salad. Very easy and yummy!

Tonight I had this with Chicken Rice-A-Roni and marinated artichokes. It also makes good leftovers. I'd like to figure out a way to get the sauce under the skin, though - the sauce is really the best part, and it all stays on the skin. When the skin is gone, the sauce flavor is, too. If you have any suggestions, I'd be happy to hear them!

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