Mrs. Z's Recipes

The meal I end up creating looks, and usually tastes, nothing like this awesome looking Greek Lemon Oregano Chicken dinner by Katie's blog: Good Life Eats but it's where the inspiration for this recipe came from. I have modified this recipe and cooked it in many different ways depending on how much time and energy I have. Still, the sauce is, in my opinion, what makes or breaks this dish. Go to Katie's blog to see the original recipe, and try it out for yourself!

Without much further ado (people like saying that, don't they?), below is my recipe - just one of the many ways I make it.

Ingredients

• 1/4 cup fresh oregano
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 4 garlic cloves
• 1 lemon, juiced
• 1/2 cup of water
• 2 tbsp melted coconut oil
• 4 skinless boneless chicken thighs
• 6 small red-skinned potatoes
• Hawaiian Rolls, optional

Directions

1. Blend oregano, garlic, sea salt, lemon juice, olive oil, and 1/2 cup of water into a sauce. Set aside.
2. Place a large skillet over medium-high heat. Add a litle bit of water to the skillet and then place chicken tighs inside, seasoned with alittle bit of sea salt. Partially cover with a lid. Cook for 25-30 minutes, flipping it once half way, until chicken is cooked and a bit "fried".
3. Meanwhile, wash and cut potatoes into half wedges. Then boil in a pan with water for 25-30 minutes.
4. Once both chicken and potatoes are cooked, add potatoes to the chicken (shred chicken, if desired) in the skillet and mix in the oregano sauce. Cover and let it sit on low heat for another 5-10 minutes. 
5. Remove from heat and serve (with Hawaiian rolls, if desired).

Photo and Recipe Inspiration Source: Good Life Eats