Monday, March 12, 2012

Lemon Oregano Baked Chicken

This is the perfect one-pan dinner. Chicken and potatoes. I make a version of this meal often. I am very partial to this lemon and oregano version. Oregano plants are very hearty and difficult to kill. I know this because mine is still alive and most plants run for cover as soon as they see me coming. Dried oregano would also work for this dish. The lemon and oregano evoke the flavors of Greece, but very subtly. This is very easy to throw together right after work and let it cook in the oven while you unwind with a glass of wine while you change into your pajamas and slippers.Lemon Oregano Baked Chicken
2 chicken thighs and legs
1 lemon
1 Tbs. olive oil
1 tsp. fresh oregano leaves
salt and pepper

1. In a large freezer baggie, place quartered lemon, olive oil, oregano leaves, 1 tsp. salt, and 1/2 tsp. pepper. Close the baggie and squish it in your hands so that the lemon juice is released and everything mixes together. 2. Add the chicken to the bag and mix is around. You can marinate this for 1 hour up to overnight.
Note: You can also freeze the bag just like this. The night before you want lemon chicken for dinner, take the bag out of the freezer and put it in the fridge. It will defrost for 24 hours in the fridge and be marinated to perfection.

3. Slice 2 large potatoes and one onion and toss lightly with olive oil, salt, and pepper. Use them to rim a lined baking pan.
4. Dump the entire contents of the bag into the center of the pan.
5. Bake the chicken in a pre-heated 375 degree oven for 1 hour. The skin should be brown and crisp and the potatoes should be tender.
I usually serve a dinner like this with a simple side salad and call it a day.

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