by Nick Mitsis
Much like a great business, a great dish relies on quality, not complexity. When I’m not grilling through press lists and organizing PR campaigns for one of Mach Media’s clients, I settle into some weekly me time with my favorite Greek recipe: my grandmother’s Greek lemon – oregano chicken and potatoes. This simple and hearty Greek dish was passed down to my mom, and then passed down to me. It reminds me of my warm Greek roots every time, and has become a weekly staple in my house.
- 1 whole chicken
- 3 lemons, juice of
- 3 tablespoons dried oregano
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 -3 minced garlic cloves2 tablespoons olive oil
- 4 -6 large potatoes, peeled and cut into wedges
- 2 lemons, juice of
- 1⁄4 cup olive oil
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon dried oregano
- 1⁄2 teaspoon pepper
- 1 minced garlic clove
- Wash the chicken well and pat dry.
- Combine lemon juice, herbs and garlic with the olive oil and massage the chicken with this mixture. Put the chicken in a big bowl and put in the refrigerator while you prepare the potatoes. You may also elect to stuff the chicken with lemon wedges.
- Remove chicken from refrigerator.
- Combine lemon juice, oil and herbs. Toss the potato wedges in the mixture.
- Put the potatoes along with the chicken into a large baking pan.
- Put in the oven and bake at 420°F
- Monitor the potatoes and when they’re golden-brown, stir them to bring the white sides up.
- Baste with chicken broth every 15 min.
- Cook for 1,30- 2 hours.
- Serve with pan juices.
This year Mach Media is celebrating 10 years and, as you can see, we’re hungry for more! Contact Nick if you need Public Relations support.