Archive for March, 2009

Recipes: Chicken El Greco

Friday, March 27th, 2009

Chicken El Greco

The wind was blowing at about 45 miles per hour and I knew that I would not be able to grill chicken as I had planned.  With my back against the meal-planning wall, I once again rummaged the galley for ingredients that could work harmoniously with the chicken.  One rule I live by is to always have a fresh lemon or two in the house.  The combination of lemon, olive oil and oregano does wonderful things to chicken and potatoes.  The Kalamata olives add a nice contrast and feta cheese crumbled over the finished dish would have been lovely, but alas, I didn’t have any.  Perhaps I should have a feta cheese rule.


  • 3 or 4 chicken thighs, trimmed of excess fat and skin
  • 2 Tbs. olive oil, divided
  • 1 garlic clove, peeled and crushed
  • 2 Tbs. fresh lemon juice, the rest of the lemon cut in wedges
  • 1/2 tsp. dried oregano
  • 1 bay leaf
  • 4 medium sized red skinned potatoes, cut into 2″ chunks
  • 1/2 cup pitted Kalamata olives
  • salt and freshly ground pepper


  1. Preheat oven to 375 degrees.
  2. Mix together the 1 Tbs. olive oil, 2 Tbs. lemon juice, garlic clove, bay leaf  and dried oregano.
  3. Put chicken in a zip-lock bag  and add the marinade, massaging it into the chicken until well coated.  Marinate the chicken at room temperature for at least 1/2 hour, but not longer than 1 hour.
  4. Put potatoes in a large casserole and toss with 1 Tbs. olive oil.  Generously sprinkle with salt and freshly ground pepper.  Bake for about 10 minutes.
  5. Remove casserole from the oven and add the chicken and marinade.  Cut the remaining lemon into chunks and add them along with the Kalamata olives to the mixture.  Stir everything together and situate the chicken skin side down.
  6. After baking for 20 minutes, remove casserole, stir everything up again, and turn the chicken skin side up.
  7. Bake for 25 more minutes.