The husband requested Greek chicken the other night and I didn't want to go to the store so I had to use what we hand on hand. I found this recipe for Greek chicken adapted it to fit our tastes.
I had 6 boneless, skinless chicken thighs in the fridge and marinated them over night (marinade recipe below).
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon basil
1 tablespoon oregano
1 teaspoon fresh oregano
1/4 teaspoon thyme
3 cloves minced garlic
salt and pepper
Just whisk it all together in a bowl and pour it over chicken in a gallon freezer bag.
So it marinated over night and the next day I put the thighs in a baking dish and tried to save as much of the marinade as I could and spread it over the meat. I baked them for 30 minutes then turned the broiler to high and cooked them another 5 minutes, or so, until the skins started to get brown and crisp.
As for the okra, I had picked several pods from the garden and an instagram friend (@omarchris - he makes the most delicious food) suggested I roast them. I've never had roasted okra so I had to try it! Turns out it is super simple to make and so very delicious. Now, I do love me some fried okra but I've had plenty of that already this year and the roasted was a nice change.
Anyway, for the okra. I cut the stems off each pod and cut them in half vertically and spread them out on a cookie sheet. Then I drizzled them with olive oil and seasoned them with salt and pepper and baked them at 400 degrees for about 20 minutes or so, until they started to get a little black in places.
I served the chicken (topped with a little crumbled feta) over couscous alongside the okra and it was one of my husband's favorite meals.
I'm making it again this week but am attempting to make it with a whole chicken in a crock pot. I'll let you know how it turns out.
Anyway, have you ever had roasted okra?