School’s back in session and no more eating at the pool, or picking up a leisurely late dinner with the kids. Dinnertime is important. Sitting at the table with your entire family is tough work. It involves planning and preparation. But sitting down to eat together is probably your only chance to connect with your family every day.
Here is a wonderful family dinner that everyone will enjoy. And a plus, it all cooks in one pan.
This recipe is from one of my favorite cookbooks, The Sopranos Family Cookbook with recipes by Michele Scicolone. It’s an older book and every recipe is a jackpot. (Makes you miss Tony and Carmela too.)
- 4 lemons
- 2 whole chickens cut up or 8 leg/thigh quarters
- 6 Yukon gold potatoes, cut into wedges
- 2 T olive oil
- 2 T dried oregano
- 4 garlic cloves, chopped
- salt and pepper
- fresh Italian parsley
- Preheat oven to 450 degrees.
- Cut two lemons in half. Slice up the other two remaining lemons.
- In one large baking pan or two 9x13 pyrex dishes, put chicken and potatoes in a single layer. Sprinkle with fresh lemon juice, olive oil, oregano, garlic, salt and pepper. Turn the pieces to coat evenly.
- Place chicken skin side up.
- Place lemon slices and potatoes in between the chicken pieces.
- Bake the chicken for 45 minutes. Baste with the juices and return to the oven, cooking an additional 15 to 30 minutes or until chicken is cooked through and potatoes are tender.
- Place chicken, potatoes and juices on a serving platter and garnish with italian parsley.
I doubled the original recipe and made two full casserole dishes. Each dish fits four chicken leg quarters and all the other ingredients.
The smell that will come from your kitchen should be bottled and sold. Enjoy!