Lemon Chicken and Potatoes with Garlic Sour Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a chicken substitution for a similar lamb dish we tried in a Greek restaurant in Toronto a few years back. Ingredients:
2 tablespoons olive oil |
1/3 cup fresh lemon juice |
3 -5 cloves garlic (more is better) |
1 teaspoon threebe (greek herb) |
sea salt & fresh black pepper, coarsely ground |
1 whole chicken or to taste chicken breast |
2 -3 large potatoes, cut into wedges |
1 1/2 cups chicken stock |
1/3 cup fresh lemon juice |
3 -5 cloves garlic (more is better) |
1 teaspoon threebe |
to taste sea salt |
to taste black pepper, freshly ground |
3 -4 cloves garlic, crushed and finely minced |
8 -10 ounces sour cream |
Directions:
1. Mix olive oil, lemon juice, garlic, threebe, salt and pepper well & let stand 10 minutes; pour over chicken.
2. Let Marinade 1-1/2 hours refrigerated.
3. Bake at 400F for ~ 1 hour or until done. Serve with potatoes.
4. Arrange potatoes in glass baking dish (multiple layers).
5. Pour mixture of stock, lemon juice, garlic, threebe, salt and pepper over potatoes & bake at 400F until slightly golden brown on top
6. Fold garlic into sour Cream Cover and let stand 1 hour refrigerated.
7. Serve as a dip/accompaniment for potatoes
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