Ingredients:
8 -10 chicken pieces
5 -7 large potatoes, peeled, then cut into four pieces lenghwise ( I like to use Yukon gold or russets)
3 -5 tablespoons olive oil
salt and pepper
1 large onions, thinly sliced
1 cup chicken stock or 1 cup broth
3/4 cup olive oil
2 tablespoons fresh minced garlic ( or to taste)
2/3 cup fresh lemon juice ( you can use a little less lemon juice)
1 tablespoon dried oregano
1 teaspoon dried thyme ( rubbed between your fingers to release the flavors)
1 lb button mushrooms ( or to taste, make certain that the mushrooms are small)
Directions:
Set oven to 400 degrees.
Sprinkle the onion slices in the bottom of a large roasting pan.
Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
Pour the chicken stock or broth around the browned chicken pieces.
Then sprinkle oregano all over in the roasting pan.
In a bowl mix together olive oil, garlic lemon juice and thyme.
Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
Add in the small button mushrooms around the chicken.
Cover and bake in a 400 degree oven for about 30 minutes.
Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
*NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.