The family all time favourite – Greek Lemon Chicken.

SIMPLE AND TASTY ONE POT COOKING. 

1 August 2023  I JUST MADE THIS DISH FOR FRIENDS TONIGHT AND THEY SAID IT WAS ONE OF THE BEST THINGS THEY HAVE EVER EATEN.   All I know is that there the plates are scraped clean and there is nothing left over!

THIS IS A FAVOURITE FOR ALL THE FAMILY and, my grand-daughter Leila says it is even better than party food and requests it for dinner whenever they are coming over.  She particularly likes the lemony carrots!

THIS IS ONE OF THOSE ONE PAN DISHES, VERY EASY TO MAKE AND MOST DELICIOUS TO EAT.  The secret is in the quality of the ingredients – fresh, free-range chicken is a must.  I usually use thigh cutlets – the bone in them makes this dish tastier.  You can use a whole FREE RANGE CHICKEN and just chop it up.

This kind of dish is served all over Greece, particularly with home-grown rooster, and lots of lemon, black pepper, garlic and rosemary for that distinctive Greek flavour.

In 2010, I had a special birthday with a ‘0’ and decided to celebrate with some friends and had an unforgettable ‘Mumma Mia’ birthday on the Greek Islands of Skiathos and Skopelos, where they made the movie starring Meryl Streep and Pierce Brosnan.  These are part of the northern Aegean Sporadic Islands and were distinctive from their neighbours in the Cyclades by being very green and tree covered. Every one of the 300+ Greek Islands are unique and, for the adventurous traveller, that’s the exciting thing about them.  If you don’t like this one, well, move on to the next!

While not really enjoying Skiathos, because it was too touristy, we found heaven on Skopelos at the Adrina Hotel – where the location, beautiful room and food put a smile on all of our faces.  We savoured lots AND lots of the local food and we quickly dubbed this island ‘Skoffalot‘.

NOTE:  If you are in this part of the world it is worth taking a trip to the next island in this group, Alonnisos – a step back (or up, depending on how you look at it!) in peacefulness and beauty and, for some reason, a favourite with Norwegian travellers.  We had a great time there and enjoyed lots walking, swimming and yummy food!

GREEK LEMON CHICKEN

• 1 free range chicken cut into pieces or simply butterflied in half – or you can use thigh cutlets.
• 3 cloves garlic, crushed
• 2 tbsp olive oil
• 2 tbsp fresh chopped rosemary – you can use thyme, tarragon, marjoram and oregano as well.
• 1 tbsp of chopped preserved lemon OR shredded lemon zest
• Juice of 2 lemons
• 2 tsp ground black pepper – this dish requires lots
• 1 tsp ground sea salt
• Bunch of baby carrots, washed
• Waxy potatoes, cut into quarters – as many as you can fit in the dish

METHOD

HOW TO MAKE A PROPER GREEK SALAD made with ripe tomatoes, cucumbers, olives, red onion, a slab of local feta, sprinkle of herbs, salt and pepper, squeeze of lemon juice and good olive oil.  This is a salad that requires honesty – only use seasonal and good quality ingredients otherwise it will taste like all of those Greek salads offered up in fast food outlets – dead and tasteless – this is what the ‘slow food’ bit means in my website! 

GREEK LEMON CHICKEN – great to cook at home, but better on a Greek Island. You can probably tell that I am not going this year so am feeling a little nostalgic!  Kali orexi!