Does anyone know the recipe for the garlic/lemon seasoning they use on the rice & other food at Charo Chicken?

I used to eat there all the time and get their delicious beans, rice %26amp; cheese burrito (its mostly seasoned rice) %26amp; sometimes the veggie burrito, but I want to make it myself because I think I may have got horrible food poisoning at my local charo chicken -- I used to eat there several times a week -- so it's a strong possibility. Thank youDoes anyone know the recipe for the garlic/lemon seasoning they use on the rice %26amp; other food at Charo Chicken?
Roasted Potatoes with Garlic, Lemon, and Oregano





Epicurious | 2000





by Aglaia Kremezi





The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean








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at a glance





main ingredients Lemon, Potato, Garlic, Oregano





cuisine Greek





type Vegetable





appears in this menu Greek Easter Day Feast


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yield: Makes 4 to 6 servings


PATATES RIGANATES Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kre... more 鈥?br>

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Ingredients





* 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes


* 1/2 cup olive oil


* 4 garlic cloves, minced


* 1 1/2 teaspoons dried oregano, crumbled


* 1 teaspoon salt


* Freshly ground black pepper


* 1/2 cup beef stock or chicken stock


* 1/3 cup freshly squeezed lemon juice


* 2-3 tablespoons chopped fresh oregano





Preparation





Preheat oven to 400掳F.





Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.





Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.





Sprinkle with the fresh oregano and serve at once.





Variation:


Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.