Lately, I have been simplifying my cooking. Partly out of cheapness & partly out of being exhausted most days after school and work. However, I have also just wanted to simplify my cooking & baking to focus on the ingredients. I have come to realize the beauty of a 6-ingredient recipe. When you have fewer ingredients you can focus on quality ones. It also gives you freedom to improvise. Basic recipes usually do not have a ton of spices, and give leeway to your own creative genius.
Who knew there were purple potatoes? and why did you not tell me about them if you did?
These fingerling potatoes were not part of the original recipe. The original calls for Gold Yukon Potatoes, yet I wanted to use these instead. They just looked so enticing at the grocery store ( and because they are so small, you do not have to peel them).
OH! and I had to use a whole chicken for this recipe! Some of you may snicker, but this was a big step in my cooking career. Usually I just used the prepacked chicken, boneless, skinless.. but this was different. I pulled out my giant CUTCO knife and had to cut a raw chicken right down the middle. Learning new things every day, I guess haha.
Greek Chicken and Potatoes
adapted from Heather Christo Cooks recip
1 whole chicken
11 garlic c loves, minced
2 Tbs dried greek oregano
1 cup olive oil
1 bag fingerling potatoes
Kosher salt and pepper
Preheat the oven to 350 degrees.
Split the chicken in half with a sharp chefs knife, and place both halves, bones down, on a sheet pan.
Squeeze all of the juice of one lemon on the chicken. Rub the halves on both sides of the chicken. Pour ¼ cup of olive oil.
Generously season the chicken with salt and pepper and half of the oregano. Add about 5 cloves of the garlic to the chicken.
Wash the potatoes & cut them into quarters. Place in a bowl.
Add the remaining olive oil, oregano, lemon juice and garlic. Season with salt and pepper and toss the potatoes with everything until well coated.
Pour the potatoes out onto the sheet pan with the chicken and all of the sauce.
Roast the chicken at 350 degrees for about an hour and fifteen minutes or until the chicken and potatoes are golden and crispy.
Serve the chicken and potatoes with the extra sauce poured over, and fresh lemon wedges.