Like most people, for me, aromas evoke memories or feelings about people or things. That's why I love to make this baked Greek chicken dish...it's my cousin Cathy's delectable rendition of that very particular divine aroma that fills the house with and inviting "come and eat!!"
In a large bowl, place trimmed- of-fat chicken thighs and legs (let's say 6 large pieces) or butterfly a large chicken and marinate overnight or at least 4 hours in the fridge. I make this dish with the skin on because I think it adds so much flavour to the zumi (sauce). But, I have also made it without the skin and it's very delicious.
Marinade, mix in the bowl:
Olive oil- enough to coat the chicken
Juice of 1 lemon
lots of oregano...lots
4-5 cloves of crushed garlic
1 can of diced tomatoes
tbsp. of tomato paste
paprika ( I always add paprika to everything even if I don't say so)
salt and pepper
**add just a bit of chicken stock to the pan when cooking if you want a more saucy dish...I do this often!
Put the chicken pieces into the marinade. Take off your rings and massage this marinade all over the chicken, cover and let sit. The KEY is time...make sure you can really marinate for enough time.
With Potatoes:
Fill a large baking pan with potatoes. I love to use small new potatoes cut in half. Place the marinated chicken on top and pour the rest of the marinade all over.
Bake the chicken at 350 degrees. Use the convection mode if you have it and let the chicken cook for about 1.5 - 2 hours (depends on the oven and amount of chicken) or until the chicken is browned. I love convection heat for all chicken recipes as the meat usually cooks so succulently. The aroma will begin quickly!!! Everyone will start asking..."when are we eating!" They need to be patient!
2 butterflied chicken with potatoes, great for a group!
With Spagetti:
Cook pasta separately and swoosh around in the tomato/chicken zumi once you've taken the chicken out of the pan. Serve on a big platter. It is heaven!!
Once cooked, remove the chicken onto the serving dish, cover with foil and let it rest for a few minutes. Switch your oven to broil and broil the potatoes for a few minutes until brown and crispy.
Note: As an alternative to potatoes, I loved to serve whole wheat spagettini, and of course, I swirl it in the pan zumi- decadent! Either way is fabulous...just dig in and have a few napkins ready. Oupa!!
Photo before it goes into the oven, legs and thighs...
Once cooked, remove the chicken onto the serving dish, cover with foil and let it rest for a few minutes. Switch your oven to broil and broil the potatoes for a few minutes until brown and crispy.
Note: As an alternative to potatoes, I loved to serve whole wheat spagettini, and of course, I swirl it in the pan zumi- decadent! Either way is fabulous...just dig in and have a few napkins ready. Oupa!!
Photo before it goes into the oven, legs and thighs...
