Friday, February 26, 2010

Greek Chicken, potatoes, Greek salad, pita, hummus

6 chicken thighs, skin removed (leave on if you don't mind the calories)
6 yukon gold potatoes, peeled and cubed.

Brine the chicken for 8 hours in: 4 cups of water + 1/2 cup kosher salt + 1.5 tbsp greek rub + 1/2 cup of vermouth (optional). Remember in brining to dissolve the salt fully before adding the chicken. Also, if you use table salt instead of kosher salt, you only need to use about 1/4 cup (it's denser and "saltier").

I use pampered chef's greek rub which can be found here:

If you don't have a greek rub, use 2 tsp dried oregano + 1.5 tsp onion powder + 1.5 tsp garlic powder + 1 tsp salt

Remove chicken from Brine and pat dry. Sprinkle a little more of the greek seasoning directly on chicken.

Place chicken in a large roasting pan that has been sprayed with non-stick spray.

Spray potatoes thoroughly with non-stick spray. Season with salt, pepper, and some of the greek rub. Spread the potatoes around the pan with the chicken.

Optional: drizzle lemon over everything.

Roast at 400 for 40 minutes, turning chicken every 10 minutes and stirring the potatoes.

Lettuce, spinach leaves (because we like the added nutrients), cucumbers, grape tomatoes, green pepper, red onion, feta cheese. Use the greek rub to make a simple oil and vinegar dressing if you like (or it's flavorful enough without dressing!).

We purchased our pita and hummus from the store. We heated the pita on our bread stone while the chicken was roasting (last 10 minutes of roasting time).

Rating: Pretty darn good. We'll definitely eat this again. During the summer, we'll opt to grill the chicken instead of doing it in the oven!

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