Greek Style Chicken and Potatoes
Serving Size:
Prep Time: 15 minutes
Cook Time: 1 1/4 hours
Ingredients
| 3 lbs | Chicken Bone in |
| 5-7 | Potato(es) Halved or quartered depending on size |
| 1/3 cup + 2 tsp | Olive Oil |
| 1 1/4 cups | Water |
| 4-8 cloves | Garlic As much as you want |
| 1/4 cup | Lemon Juice |
| 1 1/2 tsp | Thyme Dried |
| 1 1/2 tsp | Rosemary Dried |
| 2 cubes | Chicken Boullion |
| 1/4 cup | Broth Chicken |
| - | Black Pepper To taste |
Instructions
- Preheat oven to 375˚F.
- In a bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, boullion cubes (diced) and pepper.
- Arrange chicken and potatoes evening in the bottom of a roasting pan or a basic baking dish.
- Pour mixture over chicken and potatoes. Make sure the boullion cubes are sitting in the liquid. Pour the chicken broth over everything.
- Cover and bake for 1 1/4 hours, basting chicken and turning potatoes occationally.
- Potatoes should be tender but not falling apart, and chicken should be an internal temperature of 160-165˚F.
Dish it out and enjoy the yumminess!
Note: It is very, very juicy!
