Chris adds a half cup of chopped ginger to his lemon chicken and potatoes, “because it’s healthy,” he says. Dina says the dish is also delicious made with small, multi-coloured new potatoes or with sweet potatoes (because it’s healthy). “In Greece, we would add two cups of oil,” says Dina. (It must have worked, these two don’t look a day over 65.) Variation: add fewer potatoes and add equal amounts of zucchini and carrots cut in large chunks, about the same size as the potatoes.
| 14-16 | chicken legs, visible fat removed |
| 10 | potatoes peeled and sliced (they looked like slices for apple pie) |
| 8-9 cloves | garlic, chopped |
| 1 large knob | ginger, chopped |
| 2 T each | salt, pepper, dried oregano and Italian seasoning. |
| ¾ c | fresh lemon juice |
| ½ c | olive oil |
| water
|
Place the chicken and one layer of potatoes in a large sauté pan. Toss half of the seasoning over evenly, then, layer in more potatoes (if including sweet potatoes, add them after the dish has cooked for an hour or so). Add more seasoning, pour the olive oil and lemon juice over and mix with a large spoon.
Cook at 350 uncovered for an hour. Check at 1 hour, adding a bit of water if necessary. Cover and cook for another hour. The dish is done when the potatoes are soft, browning at the edges and taste lemony. If desired, put under the broiler for five minutes to brown the potatoes.
Serves 6-8 people with leftovers.