Greek Chicken & Potato's

This recipe is one of the very best dishes you can make on a Sunday afternoon for a hungry family that is not only super easy to assemble - but delicious and deeply satisfying.

You can do this dish on a sheet pan; however I prefer a stainless roasting pan or large casserole dish that can sit on a burner.

*Adjust ingredients depending on the amount of chicken being cooked

Ingredients:

2-4 lbs of skin-on large chicken thighs / or combine with large plump drumsticks

2-3 large lemons - zest and reserve then juice well the lemons and reserve in a bowl

2-3 large garlic cloves - minced. *This a dish where real garlic is preferred rather than a refrigerated garlic paste.

2-3 TBL dried oregano

1 - 1 1/2 cup flour - regular or semolina

1 - 1 1/2 cup dry white wine (Barefoot Sauvignon Blanc is fantastic and my preferred wine to cook with).

salt and fresh cracked black pepper

4 TBL olive oil

4-8 Yukon gold potatoes peeled or you can leave the skin on

Optional - 1 teaspoon paprika or Emeril’s

Directions:

Preheat oven to 350 degrees

Allow the chicken to come to room temp for 15 minutes. Pat dry each piece. Lightly salt and pepper the chicken while it rests.

Quarter your potatoes or if using small golden cut in half. Place the potatoes in a bowl and add a bit of olive oil, salt and black pepper. Give a toss then reserve.

In a medium sized bowl add the flour, a good pinch of salt, pepper, all the dried oregano and all the lemon zest. Stir. If using paprika or Emeril’s add as well.

In your selected roasting pan add the olive oil and place on medium high heat.

Dip each piece of chicken into the flour and lightly shake off. Do all your pieces first then add each piece into the roasting pan, skin side down.

Allow the chicken to sear for 10-12 minutes. Try not to move the pieces. Just allow a nice sear to happen.

Turn the chicken over and sear the other side for 10-12 minutes.

When done add the white wine and deglaze the bottom of the pan mixing in the nice bits.

Add the potatoes from the bowl into the pan. Be sure to tuck them in and around the chicken. Do not worry if the pan is crowded.

Add next the the lemon juice. You can pour it in between or over the chicken and potatoes. Sprinkle a good pinch of salt all over as well fresh cracked pepper and if you wish a teaspoon more of dried oregano.

*If you want you can cut the used lemons and place around the chicken and potatos.

Place the pan into the oven for 45 minutes. Check for doneness - if needed cook for 5-10 minutes more. The chicken should be so tender it falls off the bone.

Serve immediately. *Quick tip - I love this dish with a cold butter lettuce salad topped with a little feta cheese dressed in light lemon olive oil dressing. Great too is a warmed french stick.

ENJOY!!