Greek Chicken Drumsticks with Potato-Spinach Bake

Greek Chicken Drumsticks from the book Cooking with Garlic

 

12 large cloves of garlic, unpeeled

3 lbs chicken quarters or leg and thigh pieces (or drumsticks like I am doing)

3 tbsp. olive oil

4 tbsp. fresh lemon juice, divided

2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary

3/4 tsp salt

1/2 tsp black pepper

1 tsp finely shredded lemon peel

 

1. Preheat oven to 375 degrees F.  Arrange garlic in shallow roasting pan.   Place chicken quarters over garlic.  Combine oil, 2 tbsp lemon juice and rosemary in bowl; brush evenly over chicken.  Sprinkle chicken with salt and pepper.  Bake 50 to 55 minutes or until juices run clear or internal temp is 160 F.  Transfer chicken to serving platter and keep warm.

2.  Remove and discard skins from roasted garlic.  Place garlic back in roasting pan; add remaining 2 tbsp lemon juice.  Cook over med heat, mashing garlic and stirring to scrape up browned bits.  Pour sauce over chicken; garnish with lemon peel and rosemary sprigs, if desired.

Makes 4 servings

 

Potato-Spinach Bake from The $5 Dinner Mom Cookbook

6 large white potatoes

1/2 c. milk

2 to 3 tbsp butter

salt and pepper

1 tsp garlic powder

1 box frozen chopped spinach

1 c. shredded sharp cheddar cheese

 

Peel and quarter the potatoes.  Boil them in water to cover for about ten minutes, or until tender.  Drain and return to the saucepan.  Add the milk little by little, the butter, salt, and pepper and mash.  Put mashed potatoes into an 8×8 inch glass baking dish.  Preheat the oven to 350 degree F.

Cook the frozen spinach according to package directions.  Drain, squeeze, and pat dry.

Distribute the spinach over the top of the potatoes in the baking dish.  Sprinkle cheese over the top of the spinach.  Bake in the preheated oven for 20 minutes.

 

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One response to this post.

  1. […] Wednesday-  Greek Chicken Drumsticks with Potato Spinach Bake […]

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