Greek families have long considered this dish comfort food, easy to make and a sure crowd-pleaser. Photo by Molly
At one time, shouting “Man in the kitchen!” was equivalent to shouting “Man overboard!” Years ago the average man couldn’t be trusted with a pan and spatula. But today the amateur male cook scouts recipes on line. He hunts for trendy spices and fresh ingredients and gains a sense of adventure by cooking a fine osso buco for a dozen guests.
Recipe from a Male Reader
This recipe comes from Cyndy’s husband. Since finding it on the allrecipes website, Joe has tweaked the chicken-vegetable dish to his liking and received accolades each time he’s served it.
Preparing mushroom and green beans for Greek Lemon Chicken—though I do worry about his finger under that knife.
Vegetables seasoned and ready to go.
Chicken pieces and potatoes are liberally seasoned and snuggled into a baking dish
Topped with green beans and into the oven for 45 minutes.
Ready to serve with slices of pita bread.
Greek Lemon Chicken
Ingredients:
- 8 large chicken thighs or 4 leg/thigh sections
- 2 lb. bag small red potatoes, cut in half
- ½ cup olive oil
- 2 large lemons, juiced, divided
- 2 Tbs. dried basil
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 Tbs. Greek seasoning
- 1 Tbs. garlic powder
- 1 ½ lbs. fresh green beans
- 8 oz. fresh mushrooms, halved (optional)
Directions:
Preheat oven to 425 degrees. Grease a large baking sheet with sides.
Place chicken thighs on prepared baking sheet. Stir potatoes, olive oil, juice of 2 lemons, basil, salt, pepper, Greek seasoning and garlic powder in a large bowl to coat potatoes.
Arrange potatoes around chicken on baking sheet. Pour about ¾ of oil mixture over chicken, reserving remaining oil. Drizzle remaining lemon juice over chicken and potatoes.
