Greek Chicken

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Greek Chicken

  • Whole chicken cut up in pieces from store

  • 3 lemons, cut into quarters

  • Put a little olive oil over the pieces as a rub

  • Squeeze lemons over all chicken pieces

  • Sprinkle generous amount of fresh is great - or dried oregano – at least 3 tablespoons over the chicken pieces

  • Add salt and pepper to chicken pieces

  • Leave all lemons rinds on top of the pieces of chicken, scattered

  • Put black/klamati/seedless Greek olives, about ½ a can – cut in half, on top of the pieces of chicken, scattered.

Bake for 15 minutes at 450 (preheated), then lower oven to 350 for about 45 minutes.

  • Serve with rice pilaf.

  • Serve with side of asparagus or sweetened carrots (Use about 2 tsp. butter, ¼ cup of brown sugar added to cooked carrots)

YUMMY!  Easy!  Fix in advance and refrigerate for baking later.
 

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