But the more I thought of it, the more I realized...yes I can help!
1 whole bird, cut up
4 red potatoes, chunked
1 pint green beans
S & P
Now, after you have your chicken in the house and fully diapered (ok, scratch that part...wink!). Just clean the bird and throw it in a 9 x 13.
Here's where we get tricky in the Old Recipe kind-o-way. I don't measure...yikes!
Add Lemon Juice. Enough to come up roughly, say 1/4" in the pan.
Throw in all the veggies. I generally use frozen green beans and taters with the peel on. I also almost always put waaay more veggies in than is needed. But that's the best part! Jane...go for it with out the birdie! And when I overload my pan, I will season the chicken first, then throw in the veggies and season again to spread that yummieness around!
Now for the seasoning:
*Granulated Garlic - if you don't have granulated garlic, use garlic powder...NOT garlic salt! You'll be sorry if you do! Lemon and salt have some serious pucker power when combined and you will look like fish lips on first bite!
*Lightly - lightly salt the dish You dig?
Don't be afraid of the spices, as you can see, mine looks all sorts of pretty like:
|I promise there is chicken under there!|
Bake at 350 till almost done, then turn it up to broil for the last 5 minutes or so to make it all crispy and beautiful!
|Who's cold now?|
I really did make Greek Chicken just this week...I swear.
Betcha didn't know I was a Little Greek Girl, did ya?
Betcha didn't think I knew how to warm them Chickens up, did ya?
Betcha I'm gonna get in trouble for this one, ain't I?