Lemon Chicken and Potatoes with Garlic Sour Cream

Name: Lemon Chicken and Potatoes with Garlic Sour Cream
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 1/3 cup fresh lemon juice; 3 -5 cloves garlic (more is better); 1 teaspoon threebe (Greek herb); sea salt & fresh black pepper, coarsely ground; 1 whole chicken or to taste chicken breast; 2 -3 large potatoes, cut into wedges; 1 1/2 cups chicken stock; 1/3 cup fresh lemon juice; 3 -5 cloves garlic (more is better); 1 teaspoon threebe; to taste sea salt; to taste black pepper, freshly ground; 3 -4 cloves garlic, crushed and finely minced; 8 -10 ounces sour cream

Submitted by Dave5003

"This is a chicken substitution for a similar lamb dish we tried in a Greek restaurant in Toronto a few years back."

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Ingredients:: 15
Serves:: 8

ingredients

2 tablespoons olive oil
¹⁄₃ cup fresh lemon juice
3 -5 cloves garlic (more is better)
1 teaspoon threebe (Greek herb)
sea salt & fresh black pepper, coarsely ground
1 whole chicken or to taste chicken breast
2 -3 large potatoes, cut into wedges
1 ¹⁄₂ cups chicken stock
¹⁄₃ cup fresh lemon juice
3 -5 cloves garlic (more is better)
1 teaspoon threebe
to taste sea salt
to taste black pepper, freshly ground
3 -4 cloves garlic, crushed and finely minced
8 -10 ounces sour cream

directions

Mix olive oil, lemon juice, garlic, threebe, salt and pepper well & let stand 10 minutes; pour over chicken.
Let Marinade 1-1/2 hours refrigerated.
Bake at 400F for ~ 1 hour or until done. Serve with potatoes.
Arrange potatoes in glass baking dish (multiple layers).
Pour mixture of stock, lemon juice, garlic, threebe, salt and pepper over potatoes & bake at 400F until slightly golden brown on top
Fold garlic into sour Cream Cover and let stand 1 hour refrigerated.
Serve as a dip/accompaniment for potatoes

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Reviews

I couldn't find threebe or even what would be a good substitute. The chicken turned out fine of course but there was nothing special about it. The potatoes are a mystery. I am a relatively new cook anf I followed the instructions exactly. When I took the potatoes out an hour later I still had stock and some potatoes that seemed boiled rather than what I was expecting. I thought they would be flavourfull potatoe wedges with a bit of a crust. But they weren't.

marcsababa
I looked up threebe in my herb books and used half oregano and thyme as a substitute. Iused boneless skinless chicken breasts (10 in a double recipe) and they baked in about 20 minutes. I had problems with the potatoes as well. I did microwave the mixture to start it and basted them every 10 mins or so. They should have been covered the whole time and cooked in a single layer so they would get more coverage from the liquid. Using new potatoes cut in half they took around 15 mins. in the oven after 10 in the microwave. We loved the flavor, using the juice from the potatoes over the top. We forgot to mix the sour cream and garlic ahead of time so left out that garlic, If we had had any leftovers they would make great salad. But between a hungry teenager and lunch today there isn't anything left. We'll be eating this again soon.

Cherylkv