Day 15: Yiayia's Chicken and Lemon Potatoes

In the Orthodox religion, we fast from August 1st-15th in preparation for the Dormition of the Theotokos. That means typically no meat for 15 days but others are able to fast from dairy and oil as well. Unfortunately, my body isn't able to do that so I at least try to fast Wednesday and Friday from meat and if possible I squeeze in as many days with no meat. Being with my family in Tampa and at my Yiayia's house everyday, I've been able to fast from meat since I got here. Since today is the dormition of the Theotokos, my yiayia made some delicious chicken to break the fast.

My yiayia is the best cook out there. I’m sure everyone with a yiayia will tell you the same thing but honestly mine is the best. She cooks with her heart and simply just wants to share the love she has with everyone with food.

The woman is amazing and an inspiration for me. She is the kind of cook who can just look at whatever she is making and know she needs “a little bit of this and a little bit of that”. That’s literally the way she measures things, it’s all about eye balling it. Which makes it really difficult for people like me who are trying to recreate her recipes. She doesn’t use a measuring cup or measuring spoons, normally it’s just a random mug she has in the cupboard.

Since my sisters and I have been asking her about her exact measurements (and unfortunately due to her age) she has reverted to using some measuring spoons/cups for a baseline… but mostly it’s a little of this and a little of that.

So, if you’re trying to recreate this recipe, use the yiayia method and if you’re feeling daring add a little extra or a little less of whatever you’d like. Use this recipe as a guideline and make it your own, you can’t go wrong with your gut.

*Ingredients

Packet of chicken thighs/legs

Whole chicken (yiayia uses cage free, organic, hormone free- all of that good stuff)

            -if you don’t want to use a whole chicken, buy a second pack of the chicken thighs/legs

1 Vidalia onion (yiayia uses these in every recipe, it’s her go to onion)

8 yellow potatoes

8-10 garlic cloves

Salt/pepper to taste

1 TBS Oregano 

Olive oil drizzled over pan

¼ Red Bell Pepper

¼ Orange Bell Pepper

1/2-1 cupFresh lemon juice 

*Directions

Preheat oven to 350 degrees. Break down whole chicken, set aside. Peel potatoes, set aside. Slice onion, peppers, and clean garlic, set aside. In a large baking pan add potatoes, onions, garlic, and peppers. Season with salt, pepper, oregano, olive oil, and lemon juice. In a separate pan or plate, season both sides of chicken with salt, pepper, olive oil, and lemon juice. Add chicken to the top of the potatoes. Add some water to the pan so the potatoes can cook. Cover with aluminum foil but not too tightly- you want some air to be able to leave so the sauce will evaporate. Cook for about one hour, uncover the pan, and continue cooking until the tops of the chicken get some color. Let cool and enjoy!