Enter greek chicken. It's a good everyday recipe. There's only a few things to cut. Prep it all early in the day, or even the day before. It has a warm, lemon and tomato infused scent that floats through the air. On the night I made it, the sent was so alive, it made it down the stairs, and into the garage where we furiously tore through cardboard and styrofoam, chipping away till we'd uncovered a new-to-us couch, four antique chairs, all my grandmother's china, and the writing desk she left to me in her will.
We summoned our strength and got everything up the stairs. By 7:30 we were drinking Champagne, eating saucy greek chicken, and lustily sliding chunks of baguette through red pools of sauce.
Stevie Wonder was on the stereo. Life was good.
1 lb. boneless skinless chicken breast10 small red potatoes, sliced into wedges
1 purple onion, cut into eighths
8 oz Kalamata olives, pitted and drained
4 sprigs fresh oregano, chopped4 cloves garlic, minced
1, 14.5 ounce can of diced tomatoes -- I bought the Muir Organic fire roasted brand, which worked great
1 (6 oz.) container feta cheese
Crusty bread (necessary for dipping)
Cut chicken breasts into quarters and spread chicken on bottom of 9x13 pan.
Spread potatoes, onions, and olives over the chicken.
Sprinkle garlic and oregano over chicken mixture, and top with the diced tomatoes
Slice lemons into quarters. Squeeze juice all over the chicken mixture then drop used rind on top.
Cover with tin foil and bake at 350 degrees for an hour (or until chicken and potatoes are cooked).
Top with feta cheese and serve warm.
This meal can be assembled the day before -- let it hang out in the fridge and pop it in the oven at dinner time.