Greek Chicken

In a past life, I must have lived in Greece because I love anything Greek.

Its food, its wine, its culture are all among my favorites. Its economy? Okay, maybe not so much.

I even love that movie, My Big Fat Greek Wedding. “If you give me any word, any word at all, I … will show you … how its root … is Greek!” That scene still cracks me up!

In cooking, some of my favorite ingredients that I use the most are from Greece. I’m always willing to pay a little more for authentic Greek extra virgin olive oil, or for the creamy Feta cheese imported from the Thousand Islands. And I’ve already made my feelings clear about imported kalamata olives.

This recipe for Greek chicken pretty much includes them all, as well as fresh lemons and Greek oregano, which continues to grow robustly in my herb garden. This is also a great meal for late Spring, early Summer because it’s light and super easy and fast to throw together.

I served this chicken over some homemade tomato pasta, which I made with my new pasta maker. I just used the standard pasta dough recipe (cup of flour, 1 egg, dash of salt) and added about a tablespoon of tomato paste to it. It turned out terrific.

Greek Chicken

1 Chicken, cut up into eight peices

3 TBS Extra virgin olive oil

2 Garlic cloves, crushed

2 TBS Fresh Greek Oregano, chopped fine

1/2 cup Black Olives, sliced

1 tsp Lemon zest

Juice of 1 Lemon

Sea Salt

Fresh Cracked Black Pepper

1/2 cup Fresh Imported Feta Cheese

1. Drizzle olive oil onto bottom of baking dish. Add garlic, oregano, lemon zest and olives and use a spatula (or just your hands if no one is looking) to spread it all around. Place the chicken peices skin side down onto the mixture, then turn them over. Squeeze the lemon juice over the top of the chicken the season with salt and pepper. At this point you can either let it marinate in the refrigerator for a few hours, or put it right into the oven.

2. Preheat oven to 375F. Bake chicken uncovered for about 50 minutes. Remove from oven, sprinkle with Feta and return to oven for another 10 minutes. Remove from oven and let rest a few minutes before serving.

Now if you’ll excuse me I have to go watch that movie again!

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5 thoughts on “Greek Chicken

  1. I never tire of My Big Fat Greek Wedding, thanks for the reminder, love it. This recipe looks SO GOOD! I love everything that is in it! Yum!

  2. Pingback: Greek Chicken | Budget Cooking Blog | ClubEvoo

  3. I’m yours. Anyone who insists on Greek feta (as opposed to Danish, Romanian etc) is all right with me. And your blog’s subtitle is pretty much my title – but you were ahead of me. Over here at cheapeasydelicious I am no chef, barely even a cook (too lazy) but I love this Greek chicken recipe and look forward to exploring all your suggestions. If you come over, scroll down for a post called ‘white heaven’. Not exactly haute cuisine, but I think you’ll get the drift…! Wishing you luck with the interviews, and joy of your luxurious time in the meanwhile.

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