Greek Chicken With Potatoes and Mushrooms

sobota, 8 lutego 2014

8 -10 chicken pieces
5 -7 large potatoes, peeled, then cut into four pieces lenghwise (I like to use Yukon gold or russets)
3 -5 tablespoons olive oil
salt and pepper
1 large onion, thinly sliced
1 cup chicken stock or 1 cup broth
3/4 cup olive oil
2 tablespoons fresh minced garlic (or to taste)
2/3 cup fresh lemon juice (you can use a little less lemon juice)
1 tablespoon dried oregano
1 teaspoon dried thyme (rubbed between your fingers to release the flavors)
1 lb button mushroom (or to taste, make certain that the mushrooms are small)

1 Set oven to 400 degrees.
2 Sprinkle the onion slices in the bottom of a large roasting pan.
3 Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
4 Pour the chicken stock or broth around the browned chicken pieces.
5 Then sprinkle oregano all over in the roasting pan.
6 In a bowl mix together olive oil, garlic lemon juice and thyme.
7 Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
8 Add in the small button mushrooms around the chicken.
9 Cover and bake in a 400 degree oven for about 30 minutes.
10 Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
11 *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.

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