Greek Chicken With Potatoes and Mushrooms

By CathyD

A huge favorite at my house! You can use more oregano if desired. I add in a tablespoons of fresh garlic on top of the onions.

Ingredients

• 8 -10 chicken pieces
• 5 -7 large potatoes, peeled, then cut into four pieces lenghwise (I like to use Yukon gold or russets)
• 3 -5 tablespoons olive oil
• salt and pepper
• 1 large onion, thinly sliced
• 1 cup chicken stock or 1 cup broth
• 3/4 cup olive oil
• 2 tablespoons fresh minced garlic (or to taste)
• 2/3 cup fresh lemon juice (you can use a little less lemon juice)
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme (rubbed between your fingers to release the flavors)
• 1 lb button mushroom (or to taste, make certain that the mushrooms are small)

Details

Servings 1
Preparation time 30mins
Cooking time 70mins
Adapted from greek.food.com

Preparation

Step 1

1 Set oven to 400 degrees.

2 Sprinkle the onion slices in the bottom of a large roasting pan.

3 Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.

4 Pour the chicken stock or broth around the browned chicken pieces.

5 Then sprinkle oregano all over in the roasting pan.

6 In a bowl mix together olive oil, garlic lemon juice and thyme.

7 Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.

8 Add in the small button mushrooms around the chicken.

9 Cover and bake in a 400 degree oven for about 30 minutes.

10 Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for
about 20 minutes more or until the chicken is cooked through.

11 *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.