I was in a meeting at 5:55 pm when I received a text from home. It is storming out and we have no power. Ugh. There goes all my plans out the window. There were 1,200 people without power in our area. So, when I got home at 7:00 pm I did the best thing possible. I gathered up everyone and we went for Chinese food in a neighboring town.
It was actually a great time. I don’t know about you but each one of us has one thing we usually order when we go out for Chinese food. It is usually one order of Happy Family (or whatever the restaurant we are in calls their version of it), an order of Beef & Broccoli, an order or Sweet and Sour Chicken and an order of Orange Chicken. Tonight we went to a restaurant we had never been to before and ordered a meal for 5 that had not a single one of those items on it. It was delicious and good for us to taste new items. We laughed and ate until we were stuffed and now have lots of leftovers for lunches today. Best part? When we got home at 8:30 we had power again.
But, that left me without a dinner for today so I pulled up an old favorite and updated it a bit.
I love this recipe! It is so easy. Just cut a few potatoes, slice the chicken breasts, add spices and then bake. It is delicious! The lemon adds such a nice bright springy flavor to the whole dish.
My family gobbles this up. They especially love the potatoes with the spices coated on them with the lemon sauce to dip in.
I use this recipe (with a few minor changes) for Kotolpoulo Skorthato from Food.com (click for link to original recipe).
- 2 lbs of chicken breasts sliced into strips
- 6 large potatoes cut into wedges
- ½ cup lemon juice
- 2 teaspoons salt
- ¼ cup oregano, dried
- 1 teaspoon pepper
- ¼ cup garlic (finely chopped)
- ½ cup extra virgin olive oil
- 1 ½ cups chicken stock
Preheat oven to 350°F.
Peel the potatoes and cut into wedges. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add chicken stock and roast uncovered at 350°F for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.