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Greek Roast Chicken
From January 2007
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This recipe comes from Sacramento's Greek Orthodox Church of the Annunciation, which serves this dish at its annual Greek Festival. 2–3 pounds fresh cut-up chicken pieces 1/3 cup olive oil 1/2 cup freshly squeezed lemon juice 2 tablespoons dried oregano or 1– 2 teaspoons fresh rosemary, finely chopped Salt and pepper to taste Rinse chicken and place in a bowl. In a separate bowl, whisk together the olive oil, lemon juice, oregano or rosemary, salt and pepper and pour the marinade over the chicken pieces. Refrigerate at least 4 hours, turning chicken once or twice. Preheat oven to 350 degrees. Transfer chicken and marinade to a roasting dish. Roast for approximately 1 hour, uncovered. Baste meat several times during roasting; add a small amount of water if the marinade evaporates. When the chicken is cooked all the way through, transfer to a serving dish. Taste the pan juices, adding more lemon juice and salt if desired, and spoon the sauce over the chicken. Serves 4. advertisement
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