Greek Roast Chicken

A simple marinade, a complex flavor. This chicken is great in summer on a barbecue rotisserie. Right now, it's winter in New Hampshire, and a vertical roaster rack is preferable. If you don't have one of these wonderful little gems that leaves most of the fat in the pan, I suggest you acquire one at once! 

 GREEK ROAST CHICKEN

1 4-6 lb. roasting chicken                   Several cloves of minced garlic
¼ cup olive oil                                      1 tsp. dry oregano
½ cup fresh lemon juice                     Salt and pepper to taste
½ cup dry red wine

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1. Wash the chicken and remove excess fat. If chicken doesn't already have a pop-up timer, insert one into the breast meat. Truss to keep the wings and legs from dangling.

2. Mix wine, salt, pepper, lemon juice, and oregano. Place chicken in a plastic zip bag and pour marinade over. Marinate at least 1 and up to 24 hours, turning occasionally.

3. Remove chicken from marinade. If using a rotisserie, set the chicken on a spit with a drip pan underneath. Roast 2 to 3 hours, until timer pops up, basting occasionally with the marinade mixture.

If using a vertical roaster, preheat oven to 450°. Line a roasting pan with aluminum foil for faster cleanup, if desired. Spray the vertical roaster with non-stick spray and set it in the pan. Position chicken on roaster neck up. Top with a small square of aluminum foil to keep the top of the chicken from burning. Pour marinade diluted with water into the pan. Roast chicken for twenty minutes. Reduce temperature to 350° and continue roasting for 2 to 3 hours, basting occasionally, until timer pops up.

Greek Chicken Salad

Nice and light and oh so good! This fast and fantastic summer salad is a great way to use up leftover chicken, but it’s good enough to make the chicken especially for such a delicious dish. It’s easy enough to poach 3 or more boneless chicken breast halves for 20 minutes or so in two cans of chicken broth, a little celery, carrot, and onion, a pinch of dried thyme and a bay leaf or two. Let the chicken cool, dice it up, and add it to the dressing. Ingredients are approximate, so feel free to experiment. εξαίσιος!* 

GREEK CHICKEN SALAD

3-3½ cups cubed cooked chicken (3-4 boneless chicken breast halves)
1 cup mayonnaise
1/2 cup plain low fat yogurt
1 8 oz. pkg. crumbled Feta cheese
1/4 cup chopped fresh parsley
2 Tbs. dried oregano
3 large garlic cloves, minced or put through a press
Salt and white pepper (optional - Feta can be salty)
Lettuce leaves

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In a large mixing bowl, whisk together mayonnaise, yogurt, garlic, and oregano. Fold in feta cheese, chicken, and parsley. Cover and chill. Serve on lettuce leaves. Generously serves 4-6.

* εξαίσιος means 'scrumptious' in Greek. Still working on the pronunciation.

Mushrooms à la Greque

Cool and colorful, an antipasto is always perfect for supper on a hot summer evening. Our writers’ group enjoyed a sizable one last night before rolling up our proverbial sleeves and getting down to work. Our meal was nearly vegetarian (we had tuna in the cannellini beans and some hard-boiled eggs). Make your very own version by combining your favorite vegetables, fruits, grains, beans, cold cuts, and cheeses. If you do throw one one of these classic composed salads together, I strongly suggest you try adding these fabulous Greek-inspired mushrooms.

MUSHROOMS à la GREQUE

2 cups water
6 Tbs. olive oil
1/3 cup lemon juice
½ tsp. salt
1 large shallot, minced
6 sprigs parsley
1 small celery stalk
½ tsp. fennel seed
½ tsp. dried thyme
½ tsp. black peppercorns
½ tsp. coriander seeds
1 lb. fresh mushrooms caps, washed and trimmed
Minced parsley for garnish

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1. Combine water, olive oil, lemon juice, salt, and shallots in a 2½ quart saucepan. Place parsley, fennel, thyme, peppercorns, and coriander in a small bouquet garni bag or cheesecloth. Cut celery into large pieces and add to saucepan with spice bag. Cover tightly and simmer 10 minutes.

2. Add mushrooms to hot liquid and stir to coat them well. Cover and simmer 10 minutes, stirring occasionally.

3. Using a slotted spoon, remove mushrooms and arrange on serving dish. Boil cooking liquid rapidly until reduced to about ½ cup. Add salt and pepper to taste. Strain over mushrooms. Cover and chill thoroughly. Sprinkle with minced parsley just before serving. Serve alone as an appetizer or as part of an antipasto.



Clockwise: Cherry Tomatoes, Marinated Chickpeas, Sugar Snap Peas,
Orange Cauliflower, Purple Potatoes in Olive Oil and Garlic,
Baby Carrots, Asparagus, Yellow Zucchini, Red Quinoa,
Tuna and Cannellini Bean Salad
Center: Hard-Boiled Eggs and Mushrooms à la Grecque