Greek Chicken with Oregano and Potatoes (Kota Riganati)
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This is a very common dish in Greece, but often not seen here. If you want to have it Greek-style, serve it after it cools a little and with a side of French Fries.
INGREDIENTS
3 pounds boneless chicken (thighs or breasts, or a combination)
1/3 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup water
Juice of 1 lemon
3 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 medium potatoes, cut into quartersArrange the chicken pieces in a large baking pan. Mix the remaining ingredients, except the potatoes, in a small bowl and pour over the chicken. Cover with aluminum foil and marinate in the refrigerator overnight. (If you are in a hurry, you can skip the marinating step). Remove from the refrigerator about 1 hour prior to cooking.
Preheat the oven to 450 degrees. Remove the foil (reserve the foil for later) and bake briefly until the chicken lightly browns. Reduce heat to 350 degrees.
Add the potatoes to the pan, re-cover with the foil, and bake for 1-1/2 hours, basting occasionally. Serve with additional lemons on the side.
Makes 6 servings