Make this Greek Chicken low carb by substituting lower carb veggies (broccoli, cauliflower, etc) for the potatoes. Read more about low carb (ketogenic) recipes here.
This is one of those hearty, warming, and simple to prepare meals that everyone should have in their rotating recipe files. I make this on those days where I want a nice, no fuss, rustic supper. You can use any cut of bone in, skin on chicken you like, but it becomes especially budget friendly when you use drumsticks or leg quarters.
But before we get started, I have something on my mind and heart that I’ve been wanting to share with you…
Y’all know we lost Grandmama several months back, but it seems like just yesterday. She was just one of those people who seemed to wrap your entire life up in a big old bear hug and then to have her gone left such a void for all of us. My goodness, was she ever a wonderful person.
Well, I gotta tell y’all about a dream I had a few nights back.
The other night, I had a dream that Grandmama called me from heaven.
It was the middle of the night and my phone rang. I picked it up and quickly left my bedroom to avoid disturbing anyone. “Hello?”
“Well hello! How are you?” Came her familiar telephone voice.
“Grandmama? How are you doing?! Did you find Grandaddy?”
“Oh Lord, yes! As soon as I got here he was waiting and he was SO EXCITED! He’d done planted this big old garden and the minute I got here everything just started coming in all at once and it’s just been all we could do to get ’em put up!”
I have never heard Grandmama sound so excited, so filled with joy and purpose. Remembering all those years her and Grandaddy worked full time and enjoyed gardening on evenings and weekends took me back to the photos of tomatoes covering the dining room table. Anytime they had a bumper crop they’d pose it all up, take a photograph, and often frame them to hang in their house. Grandaddy would bring in wheel barrows full of vegetables and they’d fill five gallon buckets and deliver them to family and friends with pride. What was left would be “put up” by freezing, canning or making pickles and relishes.
They loved every minute of it.
But here was Grandmama talking about all of the work her and Grandaddy were having to do in Heaven and for a moment, I forgot about how much they enjoyed working and how fulfilling it always has been for them. See, I’m living among the generation of folks whose goal seems to be to finding creative ways to get out of work.
“But Grandmama, you’re in heaven. Can’t you just snap your fingers or make a wish and have all of that done?”
I could feel her smile through the phone lines as she said “Well, you know us. We kindly like to do for ourselves.”
This was her Heaven. My grandmama and grandaddy were there together and for them, Heaven is a big old garden with veggies coming in every day.
She told me she had to go and I told her I sure was glad she called. “You take care and tell everybody I said hi!”
And then she was gone. But I had my phone call from Heaven.
And I’ll never forget it.
~takes a deep breath~ Anyway, I just wanted to share that with y’all today. I think most of you will understand.
Even if you don’t though, we can still make us some Greek Chicken and all be happy come suppertime.
You’ll need: potatoes and chicken for starters….
You can use any cut of chicken you want but it needs to be bone in, skin on chicken for juicy and flavorful results. Leg quarters and split breasts work really well but I’m using drumsticks for the economy of it. I got eleven in this package for around $5.00 and only used half, so I got an entire supper, meat, veggies, and all, for around five dollars.
You can use any type of potato you have. Russets work well as do fingerlings, red potatoes, and even yukon gold. Whatever you have on hand is fine, really. Just eyeball about how many you want to use. I used about 8 small red potatoes but you can certainly do more if you like.
You’re also going to need some spices and such, but you probably already have those on hand.
Garlic powder, black pepper, kosher salt (or regular table salt), Oregano (I used the cheap stuff, but told it that it was the expensive stuff so it didn’t know – spices can’t read their labels), Olive Oil (but you can substitute vegetable oil), and lemon juice.
You can use a fresh lemon if you like, but I like to use bottled juice because I always have it on hand.
If you decide to go with fresh lemons or fresh oregano you’ll just need to eyeball it and decide on your own, or to your own taste, how much you want to use.
If you decide to follow my recipe, the exact amounts are below.
To begin with, wash and quarter your potatoes.
Or cut ’em up however you want. Feel free to rebel in your own kitchen.
Arrange all of your chicken and potatoes in a 9×13 baking dish.
It doesn’t have to be greased.
Mix up all of your dry stuff in a small bowl.
Cut the salt in half if you are not a big salt person or if you are watching your salt intake.
While I have all of this mess out on my counter, I go ahead and mix up a double batch. I put the rest in a baggie and label it so the next time I want to make this dish I just pull that out and have it in the oven even faster!
This is also excellent to serve in a little dish alongside another dish of olive oil for dipping pieces of bread with your meal.
Have members of your extensive household staff sprinkle the seasonings all over the chicken and potatoes in the dish.
Or, if you’re like me and don’t have any staff, either do it yourself or tell your daughter, when she asks if she can help
“Yes! I have a perfect job and I was just hoping someone would come in and help me!”
Drizzle the lemon juice over the chicken and potatoes.
Followed by all of the olive oil.
Cover with foil and bake at 350 for one hour.
Remove foil, increase oven temperature to 400, and bake for 30 more minutes, or until nicely browned.
Enjoy this heartwarming meal with the people you love most!
- 2 teaspoons kosher salt*
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 3-4 pounds chicken drumsticks or whatever type of bone in, skin on chicken you prefer
- 8-10 small red pototatoes more or less, per taste
- In small bowl, stir together all dry ingredients.
- Wash and quarter potatoes.
- Place chicken and potatoes in deep 9x13 baking dish. Sprinkle with seasonings. Drizzle with lemon juice followed by olive oil. Cover with foil and bake at 350 for one hour.
- Remove foil and increase oven temperature to 400. Bake for 30 minutes more, or until lightly browned.
*If you prefer less salt, cut this amount in half
“This thing we call ‘failure’ is not the falling down, but the staying down.”
~Mary Pickford. Submitted by Jackie.