WHAT'S FOR LUNCH: Genie's Greek Chicken - Tucson News Now

WHAT'S FOR LUNCH: Genie's Greek Chicken

Genie's Greek Chicken

Recipe by Chef Genie Gekas from Greek Village Market.



4 dark-meat chicken quarters


Juice of one lemon

1/3 cup olive oil

2 tablespoons plus 1 teaspoon Aegean Gold Seasoning*

2 ounces dry white wine or water

(1/2 lemon to squeeze on after chicken is cooked)



Preheat oven to 375 degrees.

Wash and clean chicken and arrange skin-side up in a roasting pan.

Mix lemon, olive oil, 2 tablespoons Aegean Gold Seasoning and wine or water for marinade. Pour over chicken and cover with plastic wrap.

Refrigerate for 30 minutes.

Sprinkle remaining teaspoon of Aegean Gold Seasoning over the chicken.

Bake 50 minutes.

Halfway through baking, add 2 ounces of water to the pan, spoon pan drippings over chicken and finish cooking.

Squeeze ½ lemon over the cooked chicken, and arrange on plate.

Spoon pan juices over plated chicken.

Serve proudly.


*Aegean Gold Seasoning Ingredients:

Kosher salt, garlic, oregano, black pepper, dried onion, lemon peel, paprika, rosemary, red bell pepper, thyme, dried parsley, green onion, sugar, and Genie's special touch. 2.5 ounces

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