This is one of the easiest things I know how to make. If you can cut potatoes and a lemon without cutting your fingers then you’re halfway there. I call this “Greek Chicken,” but there is nothing all that Greek about it. It does however sound fanciful and exotic, which is a plus. Also, bone-in skin-on chicken is pretty cheap (unlike its boneless skinless brethren) as are potatoes and a lemon, and this recipe feeds around three people.
1 medium to large casserole dish.
2-3 pounds chicken (bone in, skin on preferred, any part will due.)
1-2 pounds potatoes, roughly chopped.
2 cloves garlic.
Oregano, salt, and pepper.
I like to serve this with a simple salad and maybe some bread. For the salad, roughly chop 2 tomatoes and 1 cucumber, put them all in a big bowl, sprinkle them with salt and pepper, and drizzle some olive oil and red wine vinegar on them. For bread, go buy some cheap hoagie rolls from the Kroger bakery and bake one at 375 for about 5 minutes. It’s time to eat.
Scoop some potatoes onto your plate and spoon some of that remaining liquid over them. Get a chicken leg and enjoy, with some tobacco sauce if you like. There you go! You made dinner. Go brag to your mom.