Sunday Supper

Chicken Oreganato
Recipe from Father Anthony W. Ditto

INGREDIENTS:

• 8 bone-in skin-on chicken thighs
• 5-6 russet potatoes
• 4 carrots
• 1 large sweet onion
  (preferably Vidalia)
• 12 cloves of garlic
• ½ cup of extra virgin olive oil
• 1 rounded tablespoon
  of dried oregano
• 1 tablespoon salt (preferably kosher)
  • 1 teaspoon black pepper

DIRECTIONS:

1. Preheat oven to 425º.

2. Trim fat and excess skin on each thigh, then wash each and pat dry.

3. Quarter potatoes, then half each quarter.

4. Cut onion into quarters, then 1-inch pieces.

5. Peel and smash each clove of garlic to release the oil, no need to mince.

6. Cut carrots into 1-inch pieces.

7. In a large bowl, place all vegetables on bottom and chicken thighs on top.

8. Place oregano, salt and pepper over the chicken thighs.

9. Pour the ½ cup of extra virgin olive oil over the top.

10. Mix the chicken, vegetables and seasoning together in the
    large bowl.

11. Place the chicken thighs in an oiled or vegetable-sprayed 13×9-inch
    baking pan or dish.

12. Put potatoes, carrots, onions, and garlic around each chicken thigh.

13. At this point, if chicken and vegetables look dry, you can drizzle the top lightly with extra virgin olive oil and also add more seasoning if it seems light, especially the oregano and pepper.

14. Cover the pan with foil and place in the 425º oven.

15. Bake covered for 15 minutes.

16. Remove foil and bake uncovered for an additional 40 to 45 minutes until the juices in the chicken run clear or the temperature of the
    chicken is 165º and potatoes and carrots are tender.

17. Remove from the oven and let it sit for 5 minutes before serving.

18. God bless and enjoy!