This was on the menu at my daughter-in-law's place recently and I couldn't resist – I begged for the recipe!

My dears, today I'm sharing a recipe that's a little voyage from our traditional Midwestern fare, but one that's close to my heart just the same. It's a Greek-Style Chicken Potato Casserole, a dish that brings together the simplicity of country cooking with the fragrant seasonings of the Mediterranean. It's a beloved recipe passed down in a dear friend's family, and over the years, it's found a special place on my own table. It's hearty, it's comforting, and it's surprisingly straightforward to make. Infused with lemon, oregano, and garlic, it'll transport your senses to a little village in Greece where the food is as wholesome as the welcoming smiles of the locals. Whether you're gathered with family or reminiscing about travels past, this casserole is a reason to come together and share a meal.

This hearty casserole is a meal in itself, but it pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. Or, serve it alongside some crusty bread for sopping up that succulent lemony sauce. And if you're yearning for a full Greek experience, a side of tzatziki and a few Kalamata olives wouldn't go amiss.

Servings: 6

- 2 pounds of boneless, skinless chicken thighs, trimmed
- 4 large russet potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- Juice of 2 lemons
- 6 cloves of garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup chicken broth
- 1 lemon, sliced for garnish
- Fresh parsley, chopped for serving

1. Preheat your oven to 375 degrees F. While it's warming up, take those chicken thighs and give them a little love with salt and pepper.

2. Grab yourself a large skillet and heat a splash of olive oil over medium-high heat. Add the chicken and sear it until it's just browned on both sides. Take your time and do it in batches if needed – don't crowd the pan now. Once done, place the chicken in a large casserole dish.

3. In the same skillet, toss in those potato wedges and let them get a bit of color for about 4-5 minutes, then nestle them around the chicken in the casserole dish.

4. Mix together the remaining olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. Pour this bright and fragrant mixture over the chicken and potatoes in the casserole dish and stir to coat everything well.

5. Pour the chicken broth around the edges of the casserole dish – we don't want to wash away our seasoning, now do we?

6. Cover the dish with foil and bake it in your preheated oven for about 35 minutes. Then, remove the foil and bake for another 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.

7. Let the casserole rest for a few minutes before you garnish it with fresh lemon slices and parsley.

- If you have fresh oregano, by all means, use that instead. About one tablespoon of chopped fresh oregano will do the trick.
- For an even richer flavor, you can marinate the chicken in the lemon and garlic mixture for a couple of hours before you cook it. If you have the time, it's well worth it.
- And don't be afraid to play around with the vegetables. Bell peppers or zucchini would be just delightful in this casserole. Just add them when you're browning the potatoes to give them a little head start.
- Now, between you and me, I've never met a casserole that didn't like a good sprinkling of cheese. If you're feeling indulgent, a good crumble of feta cheese over the top in the last few minutes of baking wouldn't be amiss.