Ingredients:
6 gloves garlic, crushed
1/2 cup olive oil
2 large potatoes, unpeeled
1 cup breadcrumbs
2 tablespoons parsley, chopped
1 teaspoon oregano, dried Mediterranean
1 teaspoon lemon zest
1 small onions, vidalia sliced very thin
1 large tomatoes, cored cut into 6 slices each
6 chicken thighs
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons parsley, chopped
black pepper
salt
Directions:
For the chicken:.
Combine the garlic and olive oil. Let steep for 2 hours for a strong garlic flavor, less time for less garlic.
While your garlic is steeping, cook the potatoes until tender, not mushy. Drain and let stand until they can be handled. Pull off the kins and cut into 12 slices each.
Preheat oven to 425 F.
Toss the crumbs, 2 T parsley, oregano, zest and 1 1/2 T of the infused oil together in a small bowl until evenly moistened.
Oil a shallow casserole, just large enough for the chicken, with about a T of the infused oil.
Arrange 1/4 of the onion slices in the bottom of the casserole. Top with 1/4 of the potato slices, then 1/4 of the tomato slices. Repeat for the rest of the vegetables.
Drizzled with half of the remaining infused oil, then sprinkle on about 1/4 of the seasoned crumbs.
Brush the chicken with infused oil, lay them to fit in the casserole. Sprinkle on the remaining crumbs.
Bake in the oven until the onions are browned and the chicken is done, about 45 minutes.
For the sauce:.
While casserole is in the oven, whisk 1/4 cup olive oil, lemon juice and parsley together. Season to taste.
plating.
Slide a long spatula under a serving of chicken, lift from the casserole and plate. Drizzle sauce around each portion and serve immedieatly.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.