Greek Chicken and Potatoes

Lazy Baked Greek Chicken

Ingredients:

2 T EVOO

1/2 medium onion, finely shopped

3 large cloves garlic, finely chopped

1 10oz package frozen chopped spinach, thawed

salt and pepper

freshly grated nutmeg, to taste
3 T butter

1 c panko breadcrumbs

1 t dried oregano

4 skinless, boneless chicken breasts

1/2 c crumbled feta cheese



Directions:

-Preheat oven to 425 degrees.

-Heat 1 T EVOO in small skillet over med heat. Add the onion and 2/3 of the garlic and cook until softened, 3-4 minutes.

-Transfer to a bowl to cool, then add the spinach and season with salt, pepper, and nutmeg.

-Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.

-Drizzle baking dish with remaining 1 T EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.

-Place chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Greek Potatoes

Ingredients:

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)

4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)

1/2 cup olive oil

1 cup water

1 tablespoon oregano (get the Mediterranean, it's the best!)

1-1 1/2 lemon, juice of

sea salt

fresh coarse ground black pepper



Directions:

Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

Put all the ingredients into a baking pan large enough to hold them.

Season generously with sea salt and black pepper.

Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

This will take about another 40 minutes. (Watch them, mine only took about 20 min. on the other side)

Do not be afraid of overcooking the potatoes- they will be delicious.