Here is my spin on the classic "kotopoulo sto fourno" (chicken in the oven). I love this dish because it is...
A one-pan-wonder
Juicy
Quick
Easy
I have made this recipe in a high-heat glass baking dish before and put the pan in right into the dishwasher, what is better than zero clean up too?!
Get your crusty bread ready, this is one you want to sop up!
Ingredients
2 lbs chicken thighs (washed, dried, pierced with a fork)
1 juice of a whole lemon
1 teaspoon honey
1/4 cup extra virgin olive oil*
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon lemon-pepper
1 teaspoon oregano
2 large regular or sweet potatoes, washed and quartered (I like 1 sweet and 1 regular)
1 large carrot, peeled and cut into 1/4" thick sticks
*If your pan is large, you can add extra oil or a 1/4 cup chicken stock
Directions
1. Preheat oven to 375 degrees convection (390-400 without convection)
2. Place all ingredients in a baking dish, coat veggies, and massage the marinade into the chicken for about 10 minutes
3. Bake for 45 minutes on the top rack
4. Remove from oven and cover with aluminum foil to rest for at least 10 minutes
How to add Broccoli
My kid loves broccoli, but you can't add it from the start because it doesn't hold up well.
Here's what to do when the chicken is done:
1. Take some juices from the pan and add it to a small pot, bring it to a boil
2. Steam frozen broccoli florets until it is fork tender
3. Throw it all in the pan with the chicken, and voila!
Something for my Vegan Friends
This marinade works with any cut of chicken...AND TOFU! I have tried it extra firm tofu, well pressed, and it absorbs the marinade beautifully. Use the same directions as above. If you want your tofu to have color, turn on your broiler towards the end for about 5-10 minutes.