Greek Chicken And Vegetables

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

Ingredients:

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

Kosher Salt

Extra virgin olive oil

Small red potatoes, halved

2 large carrots, peeled and chunked

3 small onions, quartered

Directions:

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.

5. Bake for 35-45 minutes or until chicken is fully cooked.  Using an probe thermometer, inserted at the thickest part of the breast, pull it at 158F, tent and keep warm in a 165F oven.  Cook the thighs to an internal temperature of 175-180F.

Verdict:

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).

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

01/25/22 event date