Sunday, January 24, 2021

#CookingWithRachel: Baked Greek Chicken

If you haven't figured it out by now, I tend to spend a lot of my free time watching cooking shows. They fascinate me. And, inspire me. After seeing this super simple chicken dish on Cook's Country, I made a couple of tweaks and we devoured the outcome. It is full of flavor and uses few ingredients.

Fresh herbs are always best if you have them available, but dry herbs work fine, too, as you can see in the photo above. Your choice of chicken is flexible, too. I had bone-in thighs in the freezer, but you could just as easily use breasts, or butcher a fresh bird and use all of it. The "trick" to making this recipe work is to place a few slash marks in the fleshier parts of the chicken so the marinade can really get in their and flavor the meat.


Olive Oil

Lemon Juice

Fresh Garlic

Parlsey, oregano, rosemary, thyme, salt & pepper

Mix ingredients, then add slashed chicken pieces, cover, and refrigerate at least thirty minutes, no more than three hours.

Here's where I tweaked the preparation a little bit. Instead of just baking the chicken by itself, I peeled and quartered golden potatoes along with some Brussel sprouts, and doused them in a little of the marinade as well. Once everything had a chance to get happy, the potatoes and sprouts went into the bottom of a baking dish and I nestled the chicken thighs in the veggie nest. Next step was to bake around 400 degrees (covered for the first 30-45 minutes, then uncovered until everything browns up).

Get creative with your sides. Don't like potatoes? Try carrots and a side of basmati rice. Play around with a mushroom melody. Maybe find a combo of root vegetables you like. The super lemony and herby marinade along with the chicken juices will make it all taste yummy! We also added a Greek salad (green leaf lettuce, spinach, green onions, Kalamata olives, tomatoes, pomegranate seeds, feta cheese, and Caesar dressing).

Bon Appetite!

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