Greek Chicken and Potatoes

We live across from Greektown in Chicago, so one of our favorite quick and easy dinners includes choosing one of the 15 Greek restaurants to eat at. My husband's favorite item on the menu is Greek Potatoes, and I've told him I would try and figure out how to make them myself. Well, I think I've done just that.

Can't wait to make this recipe again!

Potatoes:
8 large golden potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 large carrots
1 yellow onion
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup chicken broth (or water + chicken bouillon) 
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2
sea salt
fresh coarse ground black pepper


Chicken:
4 chicken breasts
1 tablespoon minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese

Directions:

Preheat oven to 420°F (I would suggest spraying your pan with PAM). Then, put the potatoes, carrots, onion, garlic, oil and chicken broth into a baking pan large enough to hold them. Season generously with sea salt and black pepper and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes.


While your potatoes are baking, prepare the chicken. Slice 2 chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide. Cook spinach in garlic and oil on top of stove until done. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!). Distribute spinach mixture onto each chicken breast. (You may have some leftover). Wrap chicken around mixture (kinda like a taco) and secure with a toothpick. 

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry. Add chicken into/onto potatoes, and pop back into oven to brown other side of potatoes. This will take about another 30-40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious.