Greek Chicken with Oregano and Olive Oil

3 pound chicken, cut-up (clean and remove excess skin and fat, pat dry)
1/2 cup olive oil
1/4 teaspoon oregano flakes
Juice from 2 lemons
Dashes of salt
Dashes of oregano
2 Tablespoons olive oil
Juice from 1/2 lemon
1 Tablespoon parsley flakes
6 white potatoes, peeled, washed and cut quarter lengthwise

Place chicken in a bowl and add 1/2 cup olive oil, 1/4 teaspoons oregano flakes, and dashes of salt. Use your dry hands to rub ingredients on chicken. Add juice from 2 lemons, mix and place in a large plastic freezer bag. Refrigerate for at least 3 hours.

Preheat oven to 350 degrees

Place marinated chicken with juices in roaster pan. Bake uncovered for 35 minutes. Remove from oven and add the potatoes. Add juice from 1/2 lemon, parsley flakes, 2 Tablespoons of olive oil and dashes of oregano and salt. Return to oven and continue baking uncovered for 40 minutes. Chicken should be lightly golden and potatoes fork tender.

Optional, serve with green salad and feta cheese on the side.

Serves 6

This recipe is courtesy of Chef Helen Christopulos LoBosco


Oscar nominated "My Big Fat Greek Wedding" stars Nia Vardalos as Toula a young Greek girl who falls in love with a non-Greek guy. Super sexy John Corbett plays Ian, Toula's love interest and future husband. Lots of crazy family fun with Toula's family getting to know Ian.

This is the perfect film to enjoy with our delicious Greek Chicken with Oregano and Olive Oil. Easy to prepare and full of flavor combinations that Greek families have enjoyed - forever. Come take this ride with us and enjoy life on the "Greek Side."

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