Greek Chicken Recipe - Cooking Index
Greek Chicken Recipe - Cooking Index
At a Thai funeral, the family often hands out a pamphlet of the deceased's favorite recipes. Davidson was charmed by this custom. "With what better keepsake could one depart from a funeral?" he once wrote. "What other would equally well keep one's memory green among friends?"
Type: Chicken, Poultry| 2 | Roasting chickens - (4 1/2 lbs ea) | |
| 1/3 cup | 78ml | Olive oil |
| 1 tablespoon | 15ml | Salt - divided |
| 4 tablespoons | 60ml | Lemon juice |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 2 cups | 125g / 4.4oz | Canned diced tomatoes |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 2 teaspoons | 10ml | Oregano |
Wash the chickens; pat dry. Combine the olive oil, 2 teaspoons of the salt and the lemon juice. Place the chickens in a roasting pan. Rub the oil mixture into the chickens, inside and out. Roast at 375 degrees for 1 hour.
Melt the butter in a medium saucepan. Add the tomatoes, the remaining 1 teaspoon of salt, the pepper and the oregano. Cook over medium-low heat, stirring occasionally, for about 5 minutes.
Pour the sauce over the chicken and reduce the oven to 350 degrees. Roast, basting frequently, until the chicken is tender, about 1 hour.
This recipe yields 12 servings.
Each serving: 518 calories; 45 grams protein; 2 grams carbohydrates; 0 fiber; 36 grams fat; 12 grams saturated fat; 199 mg. cholesterol; 736 mg. sodium.
Source:
The Los Angeles Times, 03-31-2004
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