Greek Lemon Chicken

I have recently discovered Katerina’s blog, Culinary Flavours, and have been very inspired by many of her recipes and when I came across this dish, I felt it was perfect.   I altered the quantities of ingredients slightly, adding more garlic as I love garlic in a casserole and I also added the cherry tomatoes near the end.  The dish was full of lemony Greek flavours, the potatoes were deliciously soft and had soaked up lots of flavour.  The tomatoes I added near the end were also a delicious addition to this complete one-pot meal.

I am sending this dish as my entry for Blog Bites, an event where this month we needed to find a one-pot dish on another blog, make it and then blog about it.

Ingredients – serves 2, easily adaptable for more or fewer people

Chicken pieces – enough for 2 people (ideally use pieces on the bone with the skin still on)

2 potatoes, cut into 6 pieces

4 garlic cloves

1 onion, cut into chunky slices

1 tsp dried oregano

1/4 cup olive oil

2 cups chicken stock

1 lemon

Handful of cherry tomatoes

Pinch of paprika

How to make Greek Lemon Chicken

1. In an oven-proof dish, place the garlic cloves, potatoes, onion and chicken.  Sprinkle with the oregano and paprika.

2. Add the olive oil then cover with the stock.  Add a little salt, depending on the saltiness of the stock. Cut the lemon into quarters and place on top, skin side facing upwards.

3.  Bake for 1 hour at about 200C with the lid on.  Take the lid off and continue to bake for about 45 minutes.   Don’t let all the liquid evaporate or it will go dry.  Scatter with the tomatoes, put the lid on again and continue to cook for about 10 minutes.

Absolutely delicious.  I will definitely make this again.

Advertisement