The Greek Chicken Dinner
Well I'm Greek and I love Greek food - not a stretch there right? The odd thing is that I cannot ever remember having anyone in the family ever roast a chicken. It was made 100 other ways but never roasted whole. My Yia Yia Sofia (off the boat from Greece great grandmother) would break down the chicken then roast it but never whole.
Anyway, I wanted to make a special dinner and I decided on a nice roasted Chicken.
I started the meal with a quick and easy appetizer plate with Kalamata Olives, ajavar (a spicy red pepper dip), hummus, feta, and some, baked pita strips (pita, a dash of olive oil, & Penzeys Greek seasoning baked in the oven).
The chicken was quite simple - I took a roaster, washed it out and trimmed all the excess skin/fat off. I coated it well under the skin of the breasts, thighs, and legs with Penzeys Greek seasoning, salt, pepper, and a bit of extra oregano. I squeezed the juice from 2 lemons over the top of the bird and shoved as many halved lemons, and a handful of garlic cloves up it's bum as I could. I wash and slice the taters and placed them in the bottom of the roasting pan. I drizzled them with some olive oil, salt, pepper, Greek seasoning, and mixed them well so they were all coated well.
Preheat the oven to 400F - Roast for 2 - 2.5 hours
There was some Greek salad as well but the photo of it didn't turn out so well... Simple salad greens, thinly sliced red onion, olives, feta, oil and white balsamic vinegar.
Dessert consisted of some greek treets I picked up at the store (Hala here in Jacksonville). They were good and rounded out the meal...
There was enough food to feed 4 hungry people so we had plenty of leftovers. The next day we made Greek chicken and potato hash - but that's another story...