Meredith Hinely's Simple Greek Baked Chicken and Potatoes

If you have ever served dinner at PADS (Public Action to Deliver Shelter) then you know how lucky we are to have many talented and generous chefs in DuPage County. 

I met chef Meredith Hinely working in a PADS kitchen a few weeks ago and was surprised at how heavenly her simple Greek baked chicken smelled and tasted. Even more astonishing is how quick it is to prepare and how many hungry people it feeds. 

Meredith is a professional chef and caterer who graduated from Kendall College with a degree in culinary arts. She caters private events and teaches cooking classes at Sur La Table in Naperville.    

Meredith has an obvious passion for food and a strong desire to show people how to cook for their families without breaking the bank.   

This chicken dish can be prepared for your family of four or five, or can easily be increased to feed as many batches as your oven can handle. 

Meredith fed 35 people that night at PADS, but cooked the dish in Renata’s Kitchen for a family of four.  

I hope to have Meredith back to my kitchen soon to prepare one of her cast iron skillet dishes from where she grew up in the South. I look forward to tasting her fried chicken from Savannah, Ga., soon.   

In the meantime, try Meredith’s  simple Greek baked chicken. It is ideal for family parties and graduations and can be prepared in advance and thrown on the barbecue. Serve with her oven-roasted potatoes and a simple steamed vegetable to catch the juices on the plate. 

This recipe feeds four, but you can double or triple it as needed. Just be sure the chicken is not overcrowded on the shallow roasting pan so it can brown nicely.

Simple Greek Baked Chicken 

• 8 pieces cut up chicken
• 1/2 c. olive oil (the good stuff, for flavor)
• 1/2 c. vegetable oil (to ensure chicken browns)
• 1/4 c. lemon juice
• 2 T oregano
• 1 T garlic powder
• 1 tsp. salt
• 1/2 tsp. pepper

Put all the chicken in your largest bowl and drizzle with oil. Mix seasonings and sprinkle over the chicken. Roll up your sleeves, and with your hands mix the chicken and the ingredients, covering each piece with mixture. Cover or put into sealed bag and marinate in the refrigerator for 30 minutes or overnight. 

Bake the chicken on shallow baking dish at 375 degrees for 30-40 minutes until chicken registers 165 degrees when tested with a thermometer and juices run clear.  

Crispy Oven Baked Potatoes 

• 4 large russet potatoes
• 1/2 c olive oil
• 1 tsp. oregano
• 1/2 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. pepper

Slice potatoes in half lengthwise, then slice the halves lengthwise again twice so you have 8 long slivers.  Toss potatoes with rest of ingredients and bake on shallow baking sheet at 375 degrees until tender when pierced with a fork, about 30 minutes or so.

To contact Meredith, you can email her at mhinely@gmail.com or call 773-255-5823. 

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