I love Mediterranean food, especially Greek foods. Perhaps it is from my mom's history with Greek folkes, or what, but I have grown to absolutely love their culinary contrubution to the world of food. Garlic, believe it or not, has a long history of being really good for you. Sure, too much will make you smell funny, but in the right dose, it is absolutely great for fighting disease and for aiding n maintaining diabetes. Anyways, this recipe is one i absolutely love, and i hope you do too.
Ingredients:
1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled
Method:
1. Preheat oven to 375°F.
2. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over.
3. Whisk olive oil, lemon juice and oregano to combine.
4. Pour evenly over chicken and potatoes.
5. Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.
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