lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, August 30, 2013

Greek Marinated Chicken

Greek Marinated Chicken
I am no fan of grocery shopping in Aspen. It either takes 45 minutes to get to a store or it takes 30 minutes to get to the world's tiniest grocer in Aspen. They are totally haphazard in what they carry. You want brown rice? Not happening. You want wine?  Not here.  You want a lemon? Nope.  They have no lemons.  Not organic lemons, not plain lemons, not Meyer lemons, not any kind of lemon.  The comical part was that two other shoppers were also looking for lemons.  And the produce guy just sort of shrugged and said "no lemons."  That was that.  So lemony potato rounds were out and mom's potatoes were in.  And C decided a lime would work just fine in the marinade and he was correct.  I cannot tell you how happy I will be to be back home in Houston.  Everything is bigger in Texas, including grocery stores.  Yeehaw!
Greek Marinated Chicken
adapted from Budget Bytes

1 cup plain Greek yogurt
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried oregano
1 lemon (or a lime if you live in Aspen)
½ teaspoon salt
freshly cracked pepper
3½ to 4 pounds chicken pieces

Whisk together the yogurt, oil, garlic, oregano, juice of the lemon, salt and pepper. Add the chicken and marinade to a gallon Ziploc bag and seal. Massage the bag to completely coat the chicken with the marinade. Refrigerate for one hour.

Preheat the oven to 375 degrees. Place the marinated chicken in a greased glass baking dish. Bake the chicken for 45-60 minutes, or until golden brown on top.
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