Chicken thighs on rice with sauce

 Charlie asked me if I would make something he made when he was living in Seattle.  He would bake a chicken thigh in Cream of Mushroom soup and eat it over rice.

I made it with a can of mushroom soup, two cups of sour cream  a tablespoon of lemon juice and a packet of onion soup mix.  Baked at 400º until thermometer read 165, about an hour. It was a simple dump and bake recipe.

I belong to a very small group (10 people at most) who joined together after another large cooking group disbanded.  One of them asked if anyone knew how to make the roasted potatoes they serve at Greek restaurants. i got a couple of recipes to try from a search then almost the next day Shelby and some others got into a discussion about British style Eurpoean and Fondant baked potatoes.  I decided to make a small batch of a Greek recipe I found on line and served a taste of those with some corn to go with it.

Greek Style Roasted Potatoes

 Time: 20 minCook Time: 1:10 hReady in: 1:30 h Yield: 3-4 servings

Ingredients

• 600 grams (1 pound + 5 ounces) Yukon Gold, Russet, New Potatoes or Red Potatoes
• 1/4 cup (60 milliliters) water
• 1/4 cup (60 milliliters) lemon juice
• 2 1/2 tablespoons olive oil
• 2 teaspoons chicken bouillon (for a vegan version, use vegan vegetable bouillon)
• 1/2 teaspoons salt
• 2 cloves garlic, minced (or 1/2 teaspoon granulated garlic)
• 2 teaspoons dried thyme (or 2 tablespoons fresh)
• 2 teaspoons dried rosemary (or 2 tablespoons fresh)

Directions

• Preheat the oven to 400 °F (205 °C) and get out a rimmed non-stick baking sheet (mine was about 11"x7") or line a rimmed baking sheet with heavy duty foil. The potatoes tend to stick towards the end of the roasting process.
• Wash, peel (if desired) and cut the potatoes into approximately 1"x3/4" chunks.
• In the prepared pan, mix together the water, lemon juice, olive oil, bouillon, and salt. You can alternatively mix those ingredients in a bowl and then coat the potatoes in it, but I prefer to not dirty up another dish.
• Add the potatoes and stir to coat in the liquid.
• Cover the pan with foil and bake for 40 minutes.
• Remove the pan from the oven, uncover, and add the minced garlic (you can add it during the last 15 minutes of baking if you're worried about it browning too much), thyme and rosemary. Stir to evenly distribute the garlic and herbs.
• Bake for another 30-35 minutes, stirring every 10 minutes. Keep an eye on the potatoes towards the end. Depending on how large the potato chunks were, you may need more or less time.
• Once they're crisp, remove them from the oven and let them sit for about 5 minutes. Salt to taste.
• Serve. These are best warm or at room temperature.
• Refrigerate leftovers in an airtight container for up to 4 days.

Adapted from Greek style potatoes on AllRecipes