(with Potatoes and Rao’s Lemon sauce)
Ok, we're heading to the Mediterranean tonight..
Based on original recipes found
here and
here.
Fire up the MAK to 355° and toss on some chicken parts, skin down.
Start the sauce. Looks complicated, but I just kinda eyeballed and dumped.
Looks like this.
Quarter up some red spuds.
Arrange the chicken (still skin side down) in the pan, arranged the potatoes and drown it all in the lemon/garlic/oil slurry.
Onto the top rack of the MAK and up the temperature to 375°.
At the 45 minute mark, I'll flip the chicken pieces over and let it roll for another 45 minutes.
Something for the cook & dishwasher.
I need to find a Greek radio station on this thing.
--
Rule #1. Use big enough pan to hold everything. I had to get another pan out to put the potatoes in while I flipped the chickens over. Sheesh.
We'll check back in another 45 or so...
--
I think we're done..
Stabbed a potato.
Used a Bradley rack to carry it inside.
I tented it with some foil, and parked it in the microwave until MrsSTC gets back from her 5 mile hike.
--
This has potential. That sauce rocks. Period.
I need to figure out how to time the chicken and potatoes to cook *submerged* in that sauce, so everything comes out at the same time. The big split breasts had zero lemon flavor, while the thighs/legs had quite a bit. Same goes for the potatoes that were piled on top of everything, they were just like roasted taters, while the small bits swimming in the sauce were fantastic.
Practice Practice Practice..
