For me, this is one of the dishes that symbolizes Greek Cooking. It's simple, flavorful, and it uses the bounty of the Greek homeland -- oregano, olive oil, and lemons.
Greek lemon oregano chicken is versatile and is equally suited to an elegant dinner party as for a quick weekday family dinner.
INGREDIENTS:
- 1 Roasting Chicken (3 - 4 lbs), whole or in pieces
- 2 Tbsp. Butter
- 1/4 C. Olive Oil, preferably Extra Virgin
- 2 tsps. Freshly Ground Sea Salt
- 1/8 tsp. Freshly Ground Black Pepper
- 1 Tbsp. Greek Oregano, crumbled
- 2 Lemons, freshly squeezed
- Cold Water
- 2 Tbsp. Flour
PREPARATION:
Prepare the Chicken
Rinse the chicken and cut it into pieces, if necessary. Rub the chicken with the lemon juice and set aside to marinate for about one hour. Heat the olive oil and the butter in a large, heavy frying pan, or electric frying pan, and add the chicken pieces.
Cook over a medium heat until the chicken is browned, about 10 minutes. Season with salt and pepper. Add the lemon juice, oregano, and water, and simmer, covered, for about 45-50 minutes, or until the chicken is tender. Transfer the chicken pieces to a large platter.
Make the Sauce
Strain the pan juices into a medium saucepan. Combine 1/2 c. cold water and flour in a small bowl and stir the mixture into the saucepan. Cook, stirring frequently, for about 5-7 minutes, or until thickened. Serves 4.
Serve Lemon Oregano Chicken with Rice Pilaf or mashed potatoes. Pass the sauce separately.
