In Birmingham, we have quite a few lovely Mediterranean restaurants. I adore Greek food, with its fresh seafood, flavorful herbs, luscious fruit, and hummus. Oh, the hummus. A few weeks ago I visited a new-to-me Greek restaurant and ordered their specialty, Greek chicken and roasted potatoes. It was so delicious that I wanted to make it for my family.
Now, we are a busy family during this time of the year, so I needed my take on this dish to be quick and easy. In short, I needed a one-dish meal. My twist on it was quick enough that I prepared it, stuck it in the oven, and let it cook while we were at soccer practice. The aroma when we walked back in the door was heavenly. We all devoured it like starving bears. And since there was only one cooking dish to clean after dinner, mama was a happy camper. Here’s what I came up with:
4 boneless, skinless chicken breasts
3 medium sized potatoes
2/3 cup baby carrots
2/3 cup fresh asparagus, cut into 2″ pieces
1 onion, cut into 1″ chunks
3 tablespoons Greek Seasoning
1/3 cup extra virgin olive oil
Mix Greek seasoning with EVOO and juice of lemon and set aside.
In a gallon size plastic bag, place chicken and veggies.
Pour seasoning mix into bag and shake to coat chicken and veggies well.
Bake in a covered dish on 350 degrees for one hour. Stir before serving so that all chicken and veggies are coated with sauce. Serve with bread, and you have a perfect one-dish meal that is easy, healthy, and delicious!