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Mediterranean Style Lemon-Garlic Chicken
Make an easy Sunday roast dinner to match your summer climate.
I n g r e d i e n t s
8 medium Gold potatoes (about 3 pounds)
1 cup pitted Greek olives
8 bone-in chicken thighs
1/2 cup olive oil
3 tablespoons lemon juice
6 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1-1/2 cups chicken broth
Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken.
In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.
Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.
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Back to main menu of issue No. 219 JULY 2019
Gin-cured salmon with cucumber and lime
Spicy chicken & bean stew
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