Tried and true!

Tonight I decided to make a dish that I knew we all love. It's a dish that I found on elly's blog and it has become one of our favorite dinners. It is so easy and so delicious. It takes a while to cook, but since it takes less than 10 minutes to prepare it, the hour wait for it to be done is really not a big deal. The sauce that is left behind in the bottom of the baking dish is amazing, and I love the way it tastes with the potatoes. I always use yukon gold potatoes because their buttery texture goes so well with the sauce. There isn't really a recipe for this meal. It's all done by taste/sight. I use an oval baking dish (no clue about the size) You start off by cutting up your potatoes. For the 3 of us, I use 3 yukon gold potatoes, peel them, and cut them into eights. Then, coat the bottom of the baking dish with olive oil and the juice of half a lemon. Add the chicken ( I use 3 chicken leg quarters) and potatoes to the baking dish and coat both sides of the chicken and potatoes with the lemon juice and olive oil. Sprinkle salt, pepper and oregano on both sides of the chicken and on the potatoes and squeeze the juice of the other half of the lemon over everything. Add enough chicken broth (I almost always use veggie broth cause that's what I always have) to cover the bottom of the pan (elly says 1/3 cup, but i never measure) Bake at 400 degrees for about an hour. Make sure to check periodically to make sure you don't need to add more broth, or to baste with the sauce if you'd like.

Tonight I roasted zucchini and broccoli and they go so well with this dish. I cut the zucchini into chunks, and the broccoli into florets, laid them on a baking sheet coated with olive oil, sprinkled with salt, pepper, and garlic powder, and then sprayed them with olive oil spray. This is my favorite way to eat veggies, and my previously non-veggie eating husband loves them this way. I pop those in the oven when there's about 20 minutes left for the chicken. I love this dish and will continue to make it over and over! Thanks Elly!