During her annual trip to Florida, Bev had purchased some Greek spices at the Marco Island farmers market and I wanted to try it on some chicken so I went to one of my favorite sources of Mediterranean food and found a recipe for “Rosemary Chicken and Vegetables” on Suzy’s “Mediterranean Dish” Blog. I didn’t use much of her ingredients but I did follow her cooking directions. You can click on the link for the original recipe.
Greek Chicken And Vegetables
3 chicken thighs, bone in and skin on
3 chicken legs, bone in and skin on
1 chicken breast, boneless, skinless
Greek seasoning to taste
Extra virgin olive oil
Small red potatoes, halved
2 large carrots, peeled and chunked
3 small onions, quartered
1. Preheat oven to 400 degrees F.
2. Pat chicken pieces dry and season with kosher salt on both sides, and make sure to get some salt underneath the skin. Lift chicken skin up and spices underneath. Now season chicken all over with the Greek spice.
3. Arrange chicken pieces on a lightly oiled large sheet pan.
4. In a large bowl, mix the vegetables (potatoes, carrots, and onions) with 1 teaspoon of spice mixture, a dash of salt, and a drizzle of extra virgin olive oil. Toss to combine, then transfer to sheet pan with the chicken. Arrange everything on the pan in one layer.
We all thought it was very good and the Greek spices worked well. It took 45 minutes in our oven for the thighs, potatoes, and carrots to get done (35 minutes for the breast).
Have a great day and thanks for stopping by Almost Heaven South.
01/25/22 event date