Lemon and garlic – what’s not to like?

Soup, soup, soup. Everyone talks about soup in the winter. But I need something to chew on once in a while. I purchased a package of chicken thighs with the intention of preparing one of my old reliable recipes on Sunday. We all have them – those recipes that pop up regularly because they’re easy to make while one’s attention is on something else (like the NFL playoffs), their ingredients can be kept on hand and they fill a comfort-food spot.

As I pulled out the chicken, I decided I would not fall back on the crutch of the old reliable. But I didn’t want to make another trip to the store. I had lemon, olive oil and garlic, and a Greek vibe.

I adapted a recipe from a Mediterranean cookbook to use chicken parts instead of the prescribed whole chicken. An hour an a fragrant kitchen later, I had a dish that might become a new reliable.

Chicken with Oregano and Lemon (adapted from “Taverna” by Joyce Goldstein)

10 chicken thighs

5-6 Yukon Gold potatoes, cut into similarly sized wedges

1 lemon, cut into chunks

6-8 cloves garlic, sliced in half

1/3 cup lemon juice

1/2 cup olive oil

1 tablespoon plus 1 teaspoon dried oregano

1 tablespoon plus 1 teaspoon dried marjoram (or more oregano)

1 teaspoon salt

1 teaspoon black pepper

1/2 cup chicken broth (you could use water if necessary)

Preheat the oven to 350 degrees. Place the chicken and potatoes in a large shallow roasting pan. Sprinkle on the chunks of lemon and sliced garlic.

In a small saucepan, combine the lemon juice, olive oil, 1 tablespoon each of the oregano and marjoram, and the salt and pepper. Simmer gently for 2 or 3 minutes to blend the flavors. Remove from heat.

Pour the chicken broth over the chicken and potatoes. Drizzle the olive oil-lemon mixture over the chicken and potatoes. Sprinkle it all with the remaining 1 teaspoon each of oregano and marjoram.

Bake for about an hour, or until the chicken is done. Remove the chunks of lemon before serving.