Greek Style Roast Chicken With Potatoes

I spent a lot of time in Greece while in college, as my Dad was stationed there. The flavors of the roasted chicken we got there still resonate in my mind – garlic, lemon, oregano. While Greek oregano has its own special taste and aroma, using generic dried oregano will work in this dish.

I used a deep cast iron pan instead of a roasting tray. I warmed it the oven while the stove preheated, so it sizzled a little as the potatoes went into the pan. As the chicken cooks, the potatoes will soften and become creamy in the pan juices, so expect your guests to fight over them.

The scent of the house as this chicken roasts must be what Elysium is like!

Greek Style Roast Chicken with Potatoes

1 4 lb whole chicken
1 stick butter, divided
2 tablespoons minced garlic
Zest and juice of one lemon plus one additional lemon, halved
2 tablespoons olive oil
1 tablespoon dried oregano
2 to 4 russet potatoes
salt and pepper to taste

In a small bowl, use a fork to mix 6 tablespoons of the softened butter with the garlic and lemon zest.

Rinse the chicken and pat dry. Sprinkle salt and pepper on the inside of the chicken and stuff in the lemon halves. Gently separate the skin and work the butter garlic mixture under the skin and massage to work into an even layer over the flesh.

Melt the remaining two tablespoons of butter with the olive oil. Stir in the lemon juice. Massage this mixture all over the outside of the bird.

Slice the potatoes into rounds and place in bottom of roasting pan. Place chicken on top, tucking the wings under to prevent burning. Pour over any remaining olive oil, butter and lemon juice. Sprinkle salt and oregano over chicken.

Bake for 90 minutes in a 400 degree F oven, basting every thirty minutes with the pan juices. The dish is done when the internal temperature of the bird is 165 degrees F. Let rest for 10 minutes before squeezing the roasted lemon halves over the chicken and slicing for serving.

Kalí órexsi!

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Boursin and Mushroom Stuffed Chicken Breasts

I had a package of Boursin Gournay Cheese that I found in the back of the fridge and boneless chicken breasts were on sale, so we had basically all we needed for a chicken dinner. Toss in half the package of portobello mushrooms and we upped the deliciousness factor by twelve.

I used the Garlic and Herbs style of Boursin but every kind they have would work in this dish. If you don’t have Boursin, you can approximate your own by whipping half a package of cream cheese and mixing in garlic and herbs and a little salt.

This is a two person dish but can be scaled up for a larger dinner.

Boursin and Mushroom Stuffed Chicken Breasts


2 large boneless chicken breasts
1 cup baby bella mushrooms, sliced thin
1 tablespoon butter
2 tablespoons pecans, toasted and chopped
2.5 ounce package Boursin Gournay cheese, room temperature
⅓ cup flour
1 egg, beaten with a teaspoon of olive oil
½ cup breadcrumbs or crushed corn flakes

In a small skillet, sauté the mushrooms in butter until they’ve released their juices. Set aside to cool slightly while you pound the chicken breasts to about ¼ inch thick.

Stir pecans into the Boursin cheese. Stir the still warm mushroom with the cheese and pecans. Spread in a thick layer over the pounded chicken. Starting at the narrow end, fold up the chicken breast, tucking in the ends. Secure with toothpicks. Wrap tightly in plastic wrap and place in the refrigerator for at least an hour to firm up.

Preheat the oven to 350 degrees F.

Remove the stuffed chicken from the fridge and take off the plastic. Dredge them in flour, coat with egg and roll in breadcrumbs or corn flakes. Place coated chicken on a greased baking dish, seam side down. Bake for 45-60 minutes, depending on the size of the breast, until the internal temperature is 165 degrees F and the chicken is slightly browned.

Slice and serve.

Updated Cornbread Sticks Recipe Plus Cornbread Dressing

After a long day of prepping my house for termite fumigation, I was craving cornbread. We had a gallon bag of corn on cobs from the freezer that Michelle needed to cut off, so I got her to give me about a cup of the kernels. I then pulled down the cast iron cornbread stick pans and started making cornbread.

Soften some unsalted butter as the cornbread cooks, to make slathering it on super easy.

We ate our fill and plan to use the leftovers in a batch of cornbread dressing – that recipe follows the one for cornbread sticks.

Cornbread Sticks

1 cup yellow corn meal
1 cup all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup corn kernels (from frozen is fine)
1 egg
1 cup of milk
1/4 cup Crisco shortening

Pinch off pieces of the shortening and place dollops in each slot on the cast iron cornbread stick pans. Preheat oven to 425 degrees F with the pans in the oven, melting the shortening.

Mix dry ingredients in a medium bowl and whisk to combine. Beat the egg into the cup of milk. Stir together the corn kernels and milk mixture, then add the dry ingredients and stir until all the dry streaks are gone. Pour the melted shortening into the batter. Stir to combine

Use a spoon to divided the batter into each of the corn sticks slots in the pans and bake for 20 minutes, rotating the pans midway through cooking. Tops will be golden brown. Immediately remove from pans to cool.

Cornbread dressing is the second best way to eat leftover cornbread. The first way is to crumble it in a glass of cold milk and eat it with a spoon!

I usually put any leftover cornbread in the freezer as it takes a few pans before I have enough for a recipe for dressing.

Very flavorful and colorful.

Cornbread Dressing

2 ribs celery, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
2 tablespoons pecans, toasted and chopped fine
6-8 cornbread sticks or 4 cornbread pieces, crumbled
1 cup chicken stock
2 tablespoons chopped fresh herbs like thyme or sage, 4 to 5 sprigs

Heat a medium nonstick skillet over medium high heat with 1 tablespoon olive oil. When oil shimmers, add the celery, onions, peppers, garlic and pecans. Cook 5 minutes then crumble cornbread into the skillet and combine with vegetables. Dampen the dressing with stock, you may not need the full cup. Season with fresh herbs, we used thyme. Reduce heat to low and keep warm until ready to serve.

I like crunchy dressing, so after the meal I take any leftovers and form patties. Freeze them and then thaw them for a bit on the counter before warming them in a 350 degree F oven for about 30 minutes.

Yummy! A quick side dish for most any protein.