Prep 10 mins
Cook 1 hr 30 mins
A typical yet mouth-watering Greek delicacy. You can use a whole chicken, drumsticks, thighs, whatever your heart desires. The last time I made this, I did it with leg quarters, and it came out heavenly.
- 3 -4 chicken leg quarters
- 5 -6 large idaho potatoes, quartered
- 2 -3 lemons
- 1⁄2 bunch fresh parsley, finely chopped
- 3 tablespoons Dijon mustard
- 4 -5 garlic cloves, sliced
- 1 1⁄2 cups water
- Greek oregano
- fresh ground pepper
- 1⁄2 cup olive oil
- In a large pan, season your chicken and potatoes generously with salt, pepper, oregano, and parsley. Also add the garlic.
- On top, drizzle the olive oil, Dijon mustard and the juice of 2 lemons. Toss all ingredients. (If you like it really lemony, go for 3 lemons).
- Add the water to the pan. You can let it marinate for 10 minutes or so. The potatoes won't brown because of the acid.
- Before you put in the oven, make sure you place your chicken quarters skin-side down first. (Halfway into cooking you will flip them over so the skin can brown).
- Cook in a 400 degree oven for about an hour and a half. Flip the chicken over about 45 minutes into cooking.
- If you want more browning, you may place the pan under the broiler or increase the heat for five minutes.
- Also make sure while cooking that there is enough sauce in the pan, if not you may add more water -- not too much because the sauce should be starchy and a little oily.
- I highly recommend you add sweet potatoes in this dish as well. I do it with sweet potatoes all the time.
Very yummy! I didn't have any potatoes so I left them out, and it was still really good. I also wasn't sure how much water to use since I didn't use the potatoes, so I started with a half cup and added a little bit every once in a while. The chicken had a great flavor and browned nicely. Thanks!