This Greek dish requires very little preparation and is a remarkable example of simplicity. Be sure to use good olive oil for this, it is the major condiment in this dish. Cooking time approx. 50 minutes, serves 3-4.
- 6-8 potatoes
- ½ cup (125ml) olive oil
- 4 chicken legs
- juice of 1 large lemon
- 2 teaspoons origano
Preheat oven to 200°C.
Cook the potatoes in boiling water until they are almost, but not quite done. Then peel them and cut them into thick slices.
Salt the chicken legs. While the potatoes are cooking, heat the oil in a large frying pan and fry the chicken legs until they are brown on both sides. Then put the chicken and the oil into an oven pan (the pan should be big enough so that it can accommodate the chicken and the potatoes). Pour the lemon juice over the chicken as well. If the bottom of the pan is not completely covered with oil or juice, add some more olive oil.
Sprinkle pepper and origano over the chicken. Put in the oven for 25 minutes. From time to time, open the oven and pour the sauce over the chicken pieces with a spoon.
After 25 minutes, add the boiled potatoes to the chicken, put back into the oven and cook for another 20 minutes. Again, pour the sauce over the chicken from time to time.
Remove pan from the oven and serve.