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Greek-style lemon chicken
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Greek-style lemon chicken

When we lived in a heavily Greek-immigrant neighborhood in Astoria, Queens, New York, a few years ago, we learned to love Greek food and wine, and really missed it after we moved back home to Louisville. I don't flatter myself that I can cook Greek like a Greek chef, but this re-creation of an Astoria favorite tastes mighty fine to us, and it's not at all difficult.

INGREDIENTS: (Serves two)

Frying or roasting chicken, 3-4 pounds
Olive oil
Oregano
Salt
Pepper
2 lemons
3 garlic cloves
2 cups chicken broth

1. Wash and dry the chicken and tuck its wings behind its shoulders (no trussing necessary). Rub it with a little olive oil, sprinkle it all over with oregano, salt and pepper, and place it breast-down in a deep roasting pan.

2. Juice the lemons and pour the juice over the seasoned chicken. Put one smashed garlic clove in the bird's cavity and toss the others in the bottom of the pan). Bring the chicken broth to a simmer and pour it in.

3. Cover the roaster and put it in a 400F oven for a total of about an hour and a half. After the first 30 minutes, turn the bird over, breast up, sprinkle on a little more oregano, salt and pepper, put the cover back on, and continue roasting. After 30 more minutes, remove the cover so the top of the bird will brown and the liquids will reduce a little during the last half-hour of cooking.

Greek-style roast potatoes

INGREDIENTS: (Serves two)

2 baking potatoes
Olive oil
Sea salt

PREPARATION:

1. Peel baking potatoes and cut them lengthwise into wedges.

2. Rub with a little olive oil, sprinkle with salt, and roast in a shallow baking pan for 30 minutes.

3. When they start to brown, drop them into the liquid surrounding the chicken (above) for the last 15 minutes of cooking.

MATCHING WINE: A crisp Greek white wine like the delicious Santorini would be perfect; another tasty companion is a bone-dry, herbal Provence rosé.

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Thursday, Aug. 15, 2002
Copyright 2002 by Robin Garr. All rights reserved.

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