All You Need
- 4 chicken legs
- 1 red onion, cut into large chunks
- 1 lb (500 g) baby potatoes
- 10 green olives
- 6 whole garlic cloves, crushed
- 1 lemon, halved
- 2 tbsp (30 mL) extra virgin olive oil
- 2 tsp (10 mL) Club House Greek Signature Blend
- 1 tsp (5 mL) Club House Sea Salt Grinder
- 1/2 tsp (2 mL) Club House Black Pepper Grinder
- Pinch Club House Crushed Red Pepper (optional)
Preheat oven to 400°F (200°C). Place chicken, onion, potatoes, olives, garlic and lemon on roasting pan or rimmed baking sheet. Drizzle oil overtop and sprinkle with Greek Blend, salt, pepper, and hot pepper flakes (if using), tossing to combine.
Roast until chicken is browned, crisp and juices run clear when pierced, 55-60 minutes.
Squeeze lemon over dish to serve.
Kitchen Tip: Add 1 cup (250 mL) cherry tomatoes during the last 30 minutes of roasting for a burst of colour.
Leftover tip: Tear chicken into strips, quarter potatoes, halve olives and chop onions. Wrap in Greek-style pita and spread prepared Tzatziki overtop for the best chicken gyro in town.
Leftover tip: Greek Chopped Salad: Chop up leftover chicken, potatoes, olives, onions and add chopped romaine lettuce, cherry tomatoes, feta cheese and drizzle with lemon juice and good olive oil.
Leftover tip: Layered leftover picnic salad: Layer all leftover chicken, potatoes, olives and onions, topping with cubed avocado in a large mason jar. Keep Greek style dressing separate and drizzle over top to slowly reach each layer.
Leftover tip: Greek Frittata: Chop all leftovers and heat in nonstick pan over medium heat. Stir in baby spinach and add whisked eggs followed by crumbled feta or goat’s cheese. Bake in 350°F (180°C) oven until edges are brown and centre becomes slightly puffed, 20-25 minutes.