Happy New Year!! I hope you all had a wonderful weekend! Though I am back in Florida, I have been at my Mom’s house the past few days. We celebrated New Year’s Eve by having fake Christmas since we were all apart on Christmas day. I was planning on heading back up to my place today (4 hour drive), but I woke up this morning with a nice fever! My little brother, Nick, is sick too so I’m not sure if he gave me this lovely gift or if I got it while traveling. Either way, it really stinks! I spent most of the day sleeping.
Due to having the plague, I am going to share another wonderful recipe from my friend, Amanda. This recipe is light and perfect for those of you who made a resolution to eat healthier in 2012! Hopefully by the end of this week, I will be back in my own place and back to normal cooking and blogging!!
Lemon Oregano Chicken
From The Sopranos Family Cookbook
– 2 lemons
– 1 3 1/2 pound chicken, quartered (or if you would prefer, you can just use chicken breasts)
– 3 potatoes, peeled and cut into wedges
– 1 tbs. olive oil
– 1 tsp. dried oregano
– 2 garlic cloves, chopped
– salt and pepper to taste
1. Preheat oven to 450 degrees. Squeeze the juice from one lemon and slice the other one. Put the chicken and potatoes in a baking pan in a single layer. Sprinkle with the lemon juice, oil, oregano, garlic and salt and pepper. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
2 .Bake the chicken for about 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender. Transfer the chicken, potatoes and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.