GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.


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.

If you recognise this shot, you have seen the movie!
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!
Morning swim around the island anyone – believe me, we needed it?  Adrina Hotel, Skopelos
  • 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
Coming on the Skiathos ferry into Skopelos harbour
1. Heat oven on 190oC
2. Put everything in the bottom of a non-reactive casserole dish, apart from the chicken, carrots and potatoes, mix together until combined.
3.  Place the chicken, skin side down in the marinade and spoon some into the cavities in the top covering all of the chicken.
4.  Toss in the potatoes and carrots around the edge and turn them over in the marinade.
5.  Cover with a lid or foil and place in the oven for 35 minutes.
6.  Take out of oven and remove lid or foil.  Turn the chicken and potatoes over so that they can brown. Return to the oven without covering for a further 20-25 minutes until chicken and potatoes are golden brown and cooked through.
7.  Have a glass of ouzo while the aromas waft around the house.
8.  Make a Greek salad to have with this deliciously ‘sticky’ and tangy chicken dish.  Just a fennel and lettuce salad go well too.
NOTE: The carrots take on a really delicious flavour from this lemony marinade – prepare for a taste bud sensation!
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! 
House on Alonissos in the hilltop Kastro
Sign in the village square on Alonissos – I think of this every time I am putting the garbage out!
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!


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