This greek chicken recipe I adapted from Jeremy Mansfields Book Zhoozsh and was incredibly simple and really delicious. It has a minimal number of ingredients, takes very little time to prepare and can be done for a large crowd with no hassle at all. (2 people or for 1 very hungry person)
What you need
6 chicken pieces skin on(thighs are great)
2 tablespoons flour
1 teaspoon tobasco
Juice of 1/2 a lemon
2 or 3 baby onions halved
large handful of roughly chopped mushrooms, about 1/2 punnet
1/2 bottle Greek salad dressing
Palm of chopped fresh parsley
Heat your oven to 180 Celsius, Pour about 1 tablespoon of oil into the bottom of a roasting pan. Then take a little more olive oil in your hands and rub it over the chicken pieces and dust with the flour. Place the chicken pieces in the pan and pop in the oven for 20 minutes.
Remove from the oven and place the whole lot, including juices into a casserole dish, add the onions, pour over the salad dressing and lemon juice and cook for 10 minutes, check on it, add the mushrooms, give it a stir and cook for another 10 minutes in the oven with the lid on.
The flour thickens the sauce and it turns out rustic and delicious.
Toss over the parsley and serve with rice, or boiled baby potatoes tossed in butter. Try out the Apricot chicken recipe for a similar easy to make chicken recipe.