Thursday, July 26, 2012

Classic Greek Chicken


We were watching Diners, Drive-Ins and Dives Sunday afternoon and one of the restaurants was serving up Classic Greek Chicken. It looked so good we just had to give it a try. The original recipe called for squeezing the juice of two lemons and placing the lemons in the dish while it baked. We just substituted with what we had on hand...Real Lemon juice. The flavor was incredible. They split their whole chickens in half, which we will try the next time; but since we had leg quarters in the freezer, that's what we went with. If you are looking for an easy dish to fix, this is it. Andy got it all started when he got home from work. When I came home, I fixed a cherry tomato, cucumber and onion salad. Along with that, we had yellow rice and garlic cheese biscuits. Like Guy says, "we were on the train to flavor town!"
  • 6 leg quarters
  • Juice of two lemons
  • 1   tbsp. dry oregano
  • 1   tsp. minced onion
  • 1   tsp. Lawry's garlic salt with parsley flakes
  • 5   tbsp. olive oil
  • Salt and pepper to taste
Arrange leg quarters skin side up in an aluminum lined casserole dish. Pour lemon juice and drizzle olive oil over chicken. Top with spices. Place in 350 degree oven, uncovered, for one and a half to two hours, or until skin is a nice golden brown. Check that it is done by inserting a meat thermometer into the thickest meat portion for a reading of 165 degrees.

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