boiled potatoes. Just finished it for dinner. If you're a scampi fan, and like a lemon-garlic profile, I think you'll like this. I used chicken leg quarters, but it doesn't matter what parts you use.
Greek Chicken: from American Test Kitchens
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
5 garlic cloves, chopped
6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice
1 tablespoon kosher salt
11/2 teaspoons dried oregano
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wingtips discarded)
Directions
Use a vegetable peeler to remove six strips of zest from the lemon. If you have a rasp-style grater and prefer to use it to zest the lemon, you will need about 1 tablespoon of zest. Make sure to use kosher salt here; we developed this recipe using Diamond Crystal Kosher Salt.
INSTRUCTIONS
Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in large bowl. Cut three ½-inch-deep slits in skin side of each chicken breast, two ½-inch-deep slits in skin side of each thigh, and two ½-inch-deep slits in each drumstick; leave wings whole. Transfer chicken to bowl with marinade and turn to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Adjust oven rack 6 inches from broiler element and heat oven to 425 degrees. Place chicken, skin side up, in 12-inch ovensafe skillet. Using rubber spatula, scrape any remaining marinade from bowl over chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.
Remove skillet from oven and spoon pan juices over top of chicken to wet skin. Heat broiler. Broil chicken until skin is lightly browned, about three minutes, rotating skillet as necessary for even browning. Let chicken rest in skillet for 10 minutes. Transfer chicken to shallow platter. Stir lemon juice into pan juices, then spoon over chicken. Serve.
Greek Boiled Potatoes: also from ATK
Ingredients
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley leaves
2 garlic cloves, minced
2 teaspoons grated lemon zest plus 2 tablespoons juice from 1 lemon
2 tablespoons extra-virgin olive oil
3 pounds baby red potatoes, scrubbed and dried, halved if large
Salt and pepper
Directions
Combine 1/4 cup feta, parsley, garlic, zest, juice, and oil in large bowl. Place potatoes in large Dutch oven and add water to cover. Bring to boil over medium-high heat. Add 1 tablespoon salt, reduce heat to medium, and simmer until potatoes are tender, 10 to 15 minutes.
Drain potatoes and add to bowl with cheese mixture. Toss to combine and season with salt and pepper. Sprinkle with remaining feta and serve.
I let it marinate for about an hour and a half and it came out great. I’m sure it’s even better if you let it sit overnight. Cooked it at 450 on a gas grill for 6 minutes first side, flipped, basted the other side with some of the marinade I set aside, and grilled another 6 on the second side. Let rest for about 8 minutes with a plate covering it and it was just right.
I sliced it up to put on a salad, but it’s good as a stand-alone with a vegetable on the side as well.
Link - ( New Window )
Love the smell and flavor it adds
I let it marinate for about an hour and a half and it came out great. I’m sure it’s even better if you let it sit overnight. Cooked it at 450 on a gas grill for 6 minutes first side, flipped, basted the other side with some of the marinade I set aside, and grilled another 6 on the second side. Let rest for about 8 minutes with a plate covering it and it was just right.
I sliced it up to put on a salad, but it’s good as a stand-alone with a vegetable on the side as well.
Everything tastes good with brown sugar on it :)
A lot of good flavors in there
Love the smell and flavor it adds
Not for this recipe, but I do others where I toast and grind seeds, and you are correct
Lamb is great, done Greek. I don't make the leg very often cause it's just 2 of us.
* 2 lbs of chicken tenderloins, pat dry and season with S&P.
* Set up an egg wash dish and a flour dish. I season both dishes again with S&P. Dip chicken pieces in eggs and then flour, shake off excess and put on a large plate.
* Heat up a few tablesoons of olive oil in non-stick skillet. Add half of chicken and cook 3-4 minutes on each side until golden brown. Remove to another plate and tent with alum foil. Wipe skillet, add oil and repeat with second batch of chicken.
* Wipe skillet again, add a few more tablespoons of olive oil and saute 1 thinly cut up large red bell pepper until slightly brown. Season a bit with salt. Add 8 sliced up garlic cloves and cook for an additonal minute or so. Stir in about 1-2 tablespoons of flour and cook for another minute.
* Stir in 1 cup of chicken broth and 3/4 cup of dry white wine. Bring to boil and scrape up browned bits on bottom of pan. Cook for about 5 minutes reducing mixture a bit.
* Turn heat to low and stir in 4 tablespoons of unsalted butter (pieces) until melted. Return chicken to skillet until fully heated thru basting the chicken with sauce for a few minutes. Check seasoning.
* Transfer to serving platter and sprinkle with some chopped up parsley.
We served this along with a big pot of angel hair pasta and salad. It was good and as shown above pretty simple to put together. The girls liked it because they can make this at school with no problem and will always have leftovers.
I basically put a box of soil on my concrete patio in the middle of an urban area. Everything thrives with minimal up-keep except for basil, which is something I use the most. Sage, rosemary, thyme, oregano, chives, mint, all grow like crazy.
Very true. I use mine at the table for fresh grated parm.
* 2 lbs of chicken tenderloins, pat dry and season with S&P.
* Set up an egg wash dish and a flour dish. I season both dishes again with S&P. Dip chicken pieces in eggs and then flour, shake off excess and put on a large plate.
* Heat up a few tablesoons of olive oil in non-stick skillet. Add half of chicken and cook 3-4 minutes on each side until golden brown. Remove to another plate and tent with alum foil. Wipe skillet, add oil and repeat with second batch of chicken.
* Wipe skillet again, add a few more tablespoons of olive oil and saute 1 thinly cut up large red bell pepper until slightly brown. Season a bit with salt. Add 8 sliced up garlic cloves and cook for an additonal minute or so. Stir in about 1-2 tablespoons of flour and cook for another minute.
* Stir in 1 cup of chicken broth and 3/4 cup of dry white wine. Bring to boil and scrape up browned bits on bottom of pan. Cook for about 5 minutes reducing mixture a bit.
* Turn heat to low and stir in 4 tablespoons of unsalted butter (pieces) until melted. Return chicken to skillet until fully heated thru basting the chicken with sauce for a few minutes. Check seasoning.
* Transfer to serving platter and sprinkle with some chopped up parsley.
We served this along with a big pot of angel hair pasta and salad. It was good and as shown above pretty simple to put together. The girls liked it because they can make this at school with no problem and will always have leftovers.
Thanks, Jimmy. I copied it
Let us know when you get back
I basically put a box of soil on my concrete patio in the middle of an urban area. Everything thrives with minimal up-keep except for basil, which is something I use the most. Sage, rosemary, thyme, oregano, chives, mint, all grow like crazy.
I've got about the same situation with the garden, Pete. A box with rosemary, thyme, basil, chives and sage. all doing well. Dill, not as well. And 2 pots with mint and recently, tarragon. The mint, as they say, was overtaking my box, so I moved it to it's own pot.
Festina, you bet, been several times for weeks on end; Naxos, Samos, Peloponnesus, Athens. Katoupoulo, you're gonna find variants of Bill's prep all over. Efaristo poli (:
Festina, you bet, been several times for weeks on end; Naxos, Samos, Peloponnesus, Athens. Katoupoulo, you're gonna find variants of Bill's prep all over. Efaristo poli (:
Browning the potatoes is a great option. I actually like them better boiled with this dish.
Festina, you bet, been several times for weeks on end; Naxos, Samos, Peloponnesus, Athens. Katoupoulo, you're gonna find variants of Bill's prep all over. Efaristo poli (:
Nice. I am going to Athens rhodes and another island called karpathos. Hopefully I'll come back having tried some new foods