Greek Chicken With Potatoes And Mushrooms

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 -10 chicken pieces
• 5 -7 large potatoes, peeled, then cut into four pieces lenghwise (i like to use yukon gold or russets)
• 3 -5 tablespoons olive oil
• salt and pepper
• 1 large onion, thinly sliced
• 1 cup chicken stock or 1 cup broth
• 3/4 cup olive oil
• 2 tablespoons fresh minced garlic (or to taste)
• 2/3 cup fresh lemon juice (you can use a little less lemon juice)
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme (rubbed between your fingers to release the flavors)
• 1 lb button mushroom (or to taste, make certain that the mushrooms are small)

Recipe

• 1 set oven to 400 degrees.
• 2 sprinkle the onion slices in the bottom of a large roasting pan.
• 3 season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
• 4 pour the chicken stock or broth around the browned chicken pieces.
• 5 then sprinkle oregano all over in the roasting pan.
• 6 in a bowl mix together olive oil, garlic lemon juice and thyme.
• 7 pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
• 8 add in the small button mushrooms around the chicken.
• 9 cover and bake in a 400 degree oven for about 30 minutes.
• 10 uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
• 11 *note* if you find that the potatoes are done before the chicken, just remove to a bowl.