Archive for category Greek

Greek Lemon Chicken Nos. 1 and 2

Greek Lemon ChickenThis is one of my all-time favorite dishes, and there’s more than one way to make it. Therefore, I’m posting both recipes here, listed as numbers 1 and 2. The baking instructions are the same, as you will see.

Greek Lemon Chicken incorporates some of the greatest spices on the planet, like oregano, thyme and rosemary. And let’s not forget the lemon, which is amazing. I’m not going to tell you which one is my favorite because I cannot choose between the two. If I could, there would only be one recipe here. So, don’t go thinking that I like the recipe labeled no. 1 better. It just worked out that way!

For this dish, I use bone-in chicken as opposed to boneless chicken. And I use everything but chicken breast.

Ingredients for Greek Lemon Chicken No. 1

2.5-3 lbs bone-in chicken pieces (wings, thighs and drumsticks)

3/4 cup lemon juice

2 tbsp dried oregano

2 tbsp dried thyme

2 tbsp dried rosemary

2 tbsp lemon zest

1.5 tbsp minced garlic

1 tbsp Kosher or sea salt

2 tsp fresh-ground black pepper

1/4 cup canola oil

Directions for Greek Lemon Chicken No. 1

Here’s where that Good Seasons cruet that I always talk about comes in handy. Check out the Kitchen Accessories page on this blog. Place all the ingredients in the cruet and shake like you mean it.

Take a toothpick and poke holes in both the top and undersides of the chicken pieces. Place them in a resealable plastic bag with the marinade. Marinate in the refrigerator for at least 6 hours, but preferably overnight. Be sure to turn the chicken by squeezing the bag every once in a while to ensure that all the pieces spend time in the marinade.

Bake for 1 hour in a preheated 350-degree oven. After an hour, turn the heat up to 375 degrees and bake for an additional 30 minutes to “crisp” the chicken.

Ingredients for Greek Lemon Chicken No. 2

For this version of Greek Lemon Chicken, you are basically making a “rub.”

2.5-3 lbs bone-in chicken (wings, thighs and drumsticks)

3 tbsp olive oil

3 tbsp garlic powder

2 tbsp onion powder

3 tbsp dried thyme

3 tbsp dried oregano

3 tbsp dried rosemary

1 tbsp Kosher or sea salt

1 tsp fresh-ground black pepper

3 tbsp lemon pepper seasoning

Zest of one lemon (reserve the lemon)

1 additional lemon, cut into thin slices

Directions for Greek Lemon Chicken No. 2

Mix the garlic powder, onion powder, thyme, rosemary, oregano. salt, pepper, lemon pepper seasoning, and lemon zest together to make a rub. Rub each piece of chicken on both sides with olive oil and apply the rub. Then, wrap each piece individually in plastic wrap. Place in the refrigerator and allow the chicken pieces to absorb the flavors for a minimum of 6 hours or, preferably, overnight.

When you are ready to bake the chicken, unwrap the pieces and place them in a baking dish. Poke holes in each piece with a toothpick, and squeeze the lemon you zested on top of the chicken. Cut the additional lemon into thin slices and place them on top of the chicken.

Bake for 1 hour in a preheated 350-degree oven. After an hour, increase the temperature to 375 degrees and bake for an additional hour to “crisp” the chicken.

Discard the lemon slices that may have burned prior to serving. Otherwise, you can serve it with them on.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Greek Orzo Pasta Salad

greek-pasta-salad-orzo-350This is one sweet pasta salad. It is absolutely delicious, and it gets better when you refrigerate it and eat it as leftovers. It’s great for cookouts, for sure. However, I make it all year long as a side dish. There’s nothing like it. It incorporates Kalamata olives, Feta cheese, tomatoes, and dill for starters. You almost cannot go wrong from there. It doesn’t matter when I make it  (and it’s always a bit different when I DO make it) it’s always a favorite of the people I’m feeding at any given time (except the children who will not try anything that might be remotely creative).

Orzo is one of those pastas that I grew up with. My mother and grandmother used it in chicken soup. They also used it when they made us macaroni (which is what we called pasta as kids) and butter, or macaroni and cheese. It’s also used in rice pilaf. It’s just one of those comfort foods for we Italians. And, apparently, for the Greeks as well.

Ingredients

1 lb (16 oz) of Orzo pasta

1.5 cups cucumbers, quartered (I like to use the European “seedless” cukes for this recipe)

1.5 cups of cherry tomatoes, halved (Get creative here; they don’t have to be red because the sweet yellow tomatoes are awesome in this pasta salad)

1 cup red onion, chopped (We used to call these Bermuda onions when I was young; maybe some people still do)

1 cup Kalamata olives, halved

1 16-oz packae crumbled Feta cheese (Some recipes call for less, but I say the more the merrier)

4 tbsp dried dill

1 cup julienne sun-dried tomatoes in oil (You can buy them this way)

Greek Dressing (recipe below)

Directions

The first thing you want to do is boil a large pan of water and some salt. Add the Orzo and boil until done. That takes about 12-15 minutes. Drain the pasta and rinse thoroughly in cold water. Don’t be afraid to get your hands in there. Allow the Orzo to drain completely.

Transfer the Orzo to a bowl large enough for you to mix in the ingredients. Throw in the cucumbers, tomatoes, julienned sun-dried tomatoes, Kalamata olives, red onion, dried dill, Feta cheese and Greek dressing. Toss to mix well.

Greek Dressing

This is where the Good Seasons Cruet comes in very handy. I just posted this on the Kitchen Essentials page. If you use this, you cannot go wrong. Trust me.

White Balsamic or Pinot Grigio vinegar

Canola oil

1 tbsp dried oregano

1 tbsp dried lemon thyme

1 tbsp fresh squeezed lemon juice

2 tsp lemon pepper seasoning (McCormick makes a great product)

1 tsp pink Himalayan salt

Fill the cruet with vinegar to the water line (I never use water to cut the vinegar; I just ignore that line). Add the lemon juice, oregano, lemon thyme, lemon pepper seasoning, and salt. Add the canola oil to the “oil” line. Cap the cruet and shake well.

Add it to the pasta salad and mix well.

Refrigerate the pasta salad until it’s ready to be served. There’s a lot of pasta salad here, but no matter. It gets better as it gets older. I’ve made this for weekend cookouts and have eaten it the entire week after until it’s gone.

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