The weather here has gone from 99 degrees last week to nearly an inch of rain yesterday! It doesn’t usually rain in June here. If it does, it sprinkles. This was a full-out downpour that made my back gutter overflow because the water was coming down so fast! A nice warm dinner with chicken and potatoes sounded perfect–and was. This is very simple and very good.
- 1 whole chicken cut in quarters
- 2 lemons
- 2 cloves garlic peeled and chopped
- 1 Tbs olive oil
- salt and pepper to taste
- 1 tsp dried oregano
- as many potatoes as you like cut in wedges or chunks no more than 1" thick
- Preheat the oven to 450.
- I cut the chicken so that each "piece" was a breast/wing or leg/thigh. You could also cut the chicken up into the regular smaller pieces. Put them in pan large enough to hold them in a single layer with the cut potatoes, then pour the juice of one lemon over everything, as well as the olive oil, garlic, salt, pepper and oregano. Mix it all up, then turn the chicken pieces skin side up.
- Slice the second lemon and place the slices around in between chicken and potato pieces.
- Bake uncovered for 45 minutes. Flip the potatoes around and baste the chicken and potatoes with the accumulated juices. Bake another 15-30 minutes, until chicken is cooked through and potatoes are tender.
You could easily add more vegetables. Carrots and onions come to mind. But since we were in spring/summer mode here, I opted for some of the asparagus I had. I prepped with olive oil, garlic salt and pepper. Cooked the last 10-15 minutes in the same oven but a different pan.