Mom’s Greek roasted chicken

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My mom is a connoisseur of Mu-moos, she wears them with pride and frequently. They range in pattern from kittens to tacos and never fail to gather attention wherever she goes. My mom has done 8 hr shifts grill cooking in mu-moos, she has traveled in them, she loves them. Once I borrowed one for a skit I was in my senior year of high school, it was a poorly rehearsed “Jerry Springer” style schtick, it was a comedic role and I played it well. The next day at our end of year awards assembly mom made sure and sported it to the assembly and everyone hollered at me as she strolled down the halls “Hey Alex…your mom is here”. At the time I found it a tad embarrassing, but now days in my more self assured 30’s I look back on it with great appreciation, that I was raised by a square peg who wasn’t ever going to bother trying to fit into that round hole. I share today her version of a favorite she would often serve when she was catering for large groups on a tight budget, she was famous for under bidding her services! It’s simple but different then any roast chicken you have had…..I like this recipe because its fabulous, simple, and full of flair just like the woman who taught me to make it.
You will need:
about 4 lbs of chicken on the bone with skin, quarters work great, as do breast, wings, or a combination.
1/4 cup soy sauce
juice of two lemons
2 tsp dried oregano
1 tsp each granulated garlic, salt, and coarse ground black pepper
2 tbsp fresh parsley chopped
1/4 cup water
Pre-heat oven to 375 degrees. Place chicken pieces in a baking dish, and cover with other ingredients. Cover with foil, and bake 30 minutes. Remove foil and bake an additional 20 minutes or until golden brown. The bit of water helps to make a delicious broth in the pan with all the collagen goodness! I often use the pan juice, after fat is skimmed for gravy or use the leftovers to make outrageous chicken and rice soup.