No pictures unfortunately because it had already been a frustrating day and I was hungry but here it goes.
Started out to make 'Greek Chicken and potatoes' from a pinterest recipe. The lack of imagination and definition of 'Greek' seasoning was not inspiring. I decided to go my way then needed to write it down before I forgot what I did.
1 pkg chicken thigh meat pieces, approx 4.
2 pkg Italian Dressing Mix (or bottled dressing)
2-3 tbl olive oil
1 lb Yukon Gold potatoes cut and quartered to approx 1 inch pieces. Can also use the baby gold potatoes and just cut those in half.
Canola cooking spray
2-3 tbl lemon juice (or juice of 1 good size lemon)
Salt, pepper
4-5 cloves garlic, crushed
Aluminum foil, two baking sheets
Rinse and pat dry chicken pieces (I forgot to trim off extra fat), place in baking dish/bowl (whatever), drizzle with 2 tbl olive oil, sprinkle on 1 pkg dressing mix, 2 cloves of minced garlic and half the lemon juice, mix with tongs or hands to coat well. Cover dish with plastic wrap and put in fridge until ready. Preheat oven to 400 degrees, for my oven I moved one of the shelves higher for putting in two baking sheets.
Rinse and pat dry the potatoes, cut and quarter as needed. Put in mixing bowl, drizzle with remaining olive oil, toss to coat, add in the second dressing mix and remaining garlic, mix to coat well then add in the remaining lemon juice and repeat. You can add more oil, garlic or lemon as you feel it needs.
Line baking sheets with foil, spray with cooking spray and spread potato pieces in one layer trying not to have many of them touching and skin sides down as much as possible. When oven is ready, put potatoes on top rack.
Prepare chicken same way, line baking sheet, spray with oil, lay chicken pieces on foil and drizzle any remaining marinade over chicken before putting in oven on bottom rack (it's okay if there's no marinade left, keep reading.)
Since I have an electric oven my main element is on the bottom so I put the chicken closer to the heat to get a bit of sear on it and the potatoes higher because they are smaller pieces and would burn more. Supposed to cook for about 40 minutes, I set my timer for 30 but had to pull the chicken out after about ten minutes because there was a lot of liquid in the shallow pan and it had warped in the heat. I reserved those juices for later. Wasn't expecting that but it turned out fine.
At the 30 minute mark I checked the potatoes and those were almost ready, pulled them out and used tongs and spatuala to turn them all over and do the same with the chicken. Returned them both to the oven for another ten minutes.
In the meantime, I poured the juices into a small saucepan, added in a little more lemon juice and another clove of garlic some salt and pepper, heating it up to bubbly then turned off the heat.
Potatoes were fork tender at that point, pulled those out then checked the chicken which was also almost ready. Side note: my digital thermometer needs a new battery so I have to eyeball doneness for the chicken. I erred on the side of caution after pulling apart the thicker parts then put them on a plate and microwaved for another minute or two. I returned the chicken to the (now cleaned) marinating dish and poured half the marinade sauce over.
Everything was done, served on the same plate and drizzled the remaining sauce over chicken and potatoes. It was delicious! I will never skimp on the lemon and garlic again. Definitely a do again. This could benefit with green veggies like broccoli or brussel sprouts for sure.
Pictures next time I fix this.
