Prefer a Mother’s Day dinner to a traditional brunch? Tell your loved ones to whip up this taverna-style, garlic-and-oregano-laced chicken. It’s what Carmel mom, grandmother, chef and cookbook author Mary Chamberlin will be eating when she gathers with her family on Mother’s Day.
The recipe, which is featured in Chamberlin’s new cookbook, “The Traveling Cookbook: Discovered Recipes from Around the World” (Mary Chamberlin Cookbooks, $45), comes from a waitress Chamberlin met while dining at Papagus Restaurant in Chicago.
“She said, ‘Do not change a thing when you prepare this dish,'” Chamberlin recalls. “And you won’t want to. It’s perfect.”
Mary Chamberlin’s Greek Lemon Chicken
Serves 4 to 6
Marinade:
6 cloves garlic, crushed
1½ tablespoons dried oregano
2 teaspoons salt, or to taste
Juice of 2 lemons
½ cup water
Chicken dish:
9 or 10 pieces chicken thighs, wings, breasts or legs
2 large or 8 small red potatoes, peeled and cut in chunks
1 large onion, cut in chunks
3 to 4 zucchini or other summer squash, cut in chunks
3 Japanese eggplant, cut in chunks
Salt, black pepper
1 teaspoon dried oregano
Juice of 2 lemons
Olive oil
Lemon wedges and fresh parsley or cilantro for serving
Directions
Combine the garlic, oregano, lemon juice, salt and water. Combine the marinade and chicken in a plastic bag, thoroughly coating the chicken. Seal and refrigerate overnight.
The next day, grease a large baking dish or 3-inch deep casserole with cooking spray. Heat oven to 375 degrees.
Place vegetables in bottom of casserole dish and season with salt, pepper, oregano and lemon juice. Pour the marinade into the casserole dish, pouring down the sides so it doesn’t disturb the seasoning on the vegetables. Place chicken on top of vegetables and generously drizzle olive oil over the top.
Roast, uncovered, for about 90 minutes, or until the chicken is golden brown and vegetables are done. The chicken should be basted several times while roasting.
Serve with wedges of lemon and freshly chopped parsley or cilantro — and good bread to dip into the sauce.
— From Mary Chamberlin’s “The Traveling Cookbook: Discovered Recipes from Around the World” (Mary Chamberlin Books, $45)