Sunday, January 22, 2017

The Must-Duplicate Greek Chicken Recipe

I love Greek food because of its simplicity and celebration of the authentic flavors of the food. This Greek Chicken is no different. And while we outside of Greece will never be able to duplicate the flavors exactly (due to the amazing food quality they enjoy), we can give it a good go. I got, and subsequently tweaked, this Pampered Chef recipe to try out my newest pan addition:

The Pampered Chef RockCrok Grill Stone, which apparently can go on the stove, in the oven, on the grill, and in the nuke (if it fits!)...oh, and also it can go in the dishwasher. Loved the interesting shape and all the possibilities. Yes, pizza and nachos for a crowd, but it is also a stone for searing fish, chicken, and steak. So, I tried it with this wonderful Greek Chicken recipe.

Greek Chicken

2 lemons, zested and juiced
1/2 C EVOO - the best quality you can get your hands on
4 garlic cloves, minced
1 Tbsp dried oregano, preferably Greek oregano
1/4 tsp kosher salt
1 Tbsp all-purpose salt-free seasoning
12 tsp black pepper (optional)
1 cut-up chicken fryer, bone-in, skin-on
8 small red potatoes, halved
1 red bell pepper, cut in large chunks
1 (or 2) zucchini, cut lengthwise, then into large chunks
1 sweet onion, halved, then sliced
8 oz. whole white mushrooms

Place lemon juice, zest, oil, garlic, oregano, salt, seasoning, pepper, and chicken into a gallon sized ziplock back. Smoosh the chicken around a bit to make sure it is all covered. Set aside.

Preheat oven to 400*

Prep the potatoes, bell pepper, zucchini, onion, and mushrooms - spread them on the pan.

Remove chicken from the bag and place on the pan - with a basting brush, lightly brush the veggies with leftover marinade.

Bake for 1 hour. 

Note: I was a little concerned with overflow of rendered fat from chicken, so about halfway through baking I removed some of the accumulated fat with a turkey baster. Not sure if that was necessary, as it wasn't close to overflow, but I didn't want a mess in my oven! 

This recipe is fantastic! We paired it with a glass of our favorite wine...bravo!

For dessert, we enjoyed Limoncello Jello Shots! But, that's another post...

One thing that this pan would be perfect for, and I haven't done for a long time, is this:

oh yeah!

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