Friday, August 20, 2010

Lemon Greek Chicken

My friend Nancy, at Casual Cuisine, posted this recipe a really long time ago, but I haven't gotten around to trying it. So this month, I put it on the menu. It is really easy to prepare, and tastes great. I used frozen chicken in this dish, which makes it even easier, and baked perfectly. The lemon flavoring is strong, but it is still very good. For my boys, the flavor was a little strong, but after removing the outer layer of chicken with the seasonings on it, they ate it and enjoyed it. My hubby on the other hand, absolutely loved it and said not to change a thing!

Greek Lemon Chicken
adapted from Casual Cuisine

3-4 chicken breasts (There is enough sauce, to increase the number of chicken breasts if you desire.)
3-4 red potatoes (I used 3 medium sized red potatoes and quartered them)
1/2 cup lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon pepper
4 small-medium cloves garlic, minced
1 teaspoon paprika, optional
2 TBSP oregano
1/3-1/2 cup Feta cheese
lemon wedges for garnishing, if desired

Place chicken in deep baking dish. Surround with potatoes. In a separate bowl, combine lemon juice, oil, salt, pepper, paprika, garlic, and oregano. Stir to combine all ingredients and drizzle mixture over chicken and potatoes. Sprinkle with feta cheese. Cover with foil and bake at 425 degrees for 1 hour. Remove foil and bake for an additional 1/2 hour to achieve a crisp light brown texture*. Serve hot.

*Even though I used frozen chicken, I still cooked it at the same temperature and amount of time, and it was fully cooked and tender. But if your frozen meat is really thick, it may take longer to cook, check to make sure that the juices run clear when cut in to. If you need to cook it longer, place the foil back on it so it does not burn.


Unknown said...

This is some of the tastiest chicken I have seen

Chats the Comfy Cook said...

This looks like a winner.


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