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.

Grilled Lemon Pepper Chicken

For my Labor Day weekend grilling, I’m taking advantage of the local sales on whole chickens and bags of lemons.

I’ve always been a fan of lemon pepper seasoning on seafood, especially fish and shrimp and my dad loves it on his steaks, whether venison or beef. But don’t forget that it also goes really well on chicken, too. You can buy a jar of the seasoning from the store or make your own. I use this version when making my own.

Because Michelle made a special request, I’m serving the chicken with a broccoli casserole and some grilled zucchini with lemon salt. Recipe for the zucchini was found on the Pioneer Woman’s website.

Grilled Lemon Pepper Chicken

4-5 lb chicken
4 lemons, divided
1/4 cup olive oil
4-5 cloves garlic, minced
2 tablespoons lemon pepper seasoning, divided

Butterfly chicken by cutting out the backbone and the wings. Reserve the backbone and wings for stock. Place remaining chicken in a zip top bag.

Zest two of the lemons and then place the zest and juice from three lemons in a bowl. You want to have about a 1/2 cup of lemon juice. Whisk together with the olive oil, garlic and 1 tablespoon of lemon pepper seasoning. Pour the marinade over the chicken and seal the bag. Marinate in the refrigerator for at least 2 hours and up to 8 hours, occasionally turning the chicken to make sure it is fully covered.

Remove from marinade and pat dry. Sprinkle both sides with remaining tablespoon of lemon pepper seasoning.

Set up the grill for indirect cooking. Place chicken on the cool side of the grates with the legs facing the coals. Grill chicken for approximately 60 minutes or until a thermometer registers 165 degrees F. Let rest 5 minutes before carving.

For the last 15 minutes of grilling, place the final lemon, cut in half on the grill. Once you’ve plated the chicken for serving, squeeze some of the grilled lemon on each piece for a bright hit of lemon flavor.

Skillet Chicken Mushroom Pot Pie

I wanted some comfort food, so I decided to make a pot pie for dinner. My version includes chicken and onions and mushrooms and seasonings but none of those pesky peas, confounded carrots or other vexing vegetables. My version, in other words, is awesome.

I used large portobello mushrooms, sliced but most any mushroom would do. Make sure they are in bite sized pieces.

For this recipe, I’m using a Pillsbury Pie Crust for the topping. It is easy to thaw and unroll and tastes great.

Skillet Chicken Mushroom Pot Pie

2 skinless, boneless chicken breasts
1 tablespoons Worcestershire sauce
1/4 cup cornmeal
1 small onion, diced
8 ounces mushrooms, sliced
1 tablespoon unsalted butter
1 tablespoon all purpose flour
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 teaspoons rubbed sage
1 cup low salt chicken stock
2 tablespoons sour cream
1 roll of pie dough
1 egg, beaten with a teaspoon of water

Preheat the oven to 425 degrees F.

Dice the chicken breast into bite-sized cubes. Stir them with the Worcestershire sauce and then toss with the cornmeal to coat. Set aside to marinate for 15 minutes.

Heat a large cast iron skillet over high heat and add in some oil. Turn the heat down to medium and sear the diced chicken until browned on all sides. Remove the seared chicken with a slotted spoon and place on a large plate.

Keeping the pan over medium heat, add in the onions and sauté until translucent, about 5 minutes. Toss in the sliced mushrooms and sauté until the mushrooms have reduced in size and given up their liquid. Remove from the skillet to a bowl.

Melt butter and stir the flour in the skillet over medium heat. Cook the roux for 5 minutes to make sure the raw flour taste is cooked away. Stir in the pepper, salt and sage. Pour in the chicken stock and turn the heat up to high and bring to a boil, scraping up any brown bits on the bottom of the skillet. Stir in the sour cream. Return the onions and mushrooms to the skillet and stir to coat with the pan sauce. Return the chicken to the skillet. Cook and stir until the mixture has thickened. Turn off the heat.

The pie crust should be about the size of your pan. If not, roll it out until it is just a little bigger than the pan, then place it over the filling, using a wooden spoon or scraper to push the edges down into the sides. Cut slices in the top to allow steam to escape during baking.

Brush the top with the beaten egg and bake for 20-25 minutes, until the pastry is golden-brown and the chicken juices are bubbling and overflowing.

Let the chicken mushroom pot pie rest for 5 to 10 minutes before cutting and serving.

Yummy!

Yogurt and Aleppo Pepper Marinated Grilled Chicken

I’ve jumped on the Aleppo pepper bandwagon with both feet. It is a less hot and almost fruity pepper that has a slow build of heat. It makes a great marinade for chicken (and, I’ve heard, for vegetables). I like that I get flavor without burning myself.

It was a rainy afternoon but that didn’t stop me from getting out and grilling. The chicken was tender and juicy and the mild spiciness of the marinade/sauce made our mouths happy. Heck, Michelle wants me to make more sauce for her to use on chicken tenders.

If you don’t have Aleppo pepper (and you really, really should get some), substitute crushed red pepper flakes and sweet paprika. Combine 4 teaspoons of each in the bowl with 4 tablespoons warm water as the first step.

Yogurt and Aleppo Pepper Marinated Grilled Chicken

3 tablespoons Aleppo pepper
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, plus zest from 1 lemon
1/3 cup honey
2 cups plain Greek yogurt
2 tablespoons kosher salt, plus more for sprinkling
6 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary

4 bone in chicken breasts (or leg quarters)

In a large bowl combine 3 tablespoons Aleppo pepper with 2 tablespoons warm water. Stir and let sit for 5 minutes for the water to be absorbed.

After the pepper has soaked, place remaining ingredients except the chicken in the bowl and whisk to combine. Reserve 1/2 cup of the marinade in a small container and refrigerate. Add the chicken to the large bowl (or pour the contents in a zip top bag) and thoroughly coat. Cover the bowl or seal the bag and refrigerate overnight.

Set the grill for indirect cooking.

Remove the chicken from the marinade, letting the excess drip back into the bowl. Arrange the chicken skin side up on the cool side of the grill with the thickest part nearest the coals. Grill for 30-45 minutes, until an instant-read thermometer inserted in the largest piece registers 160° -165 degrees F.

Drizzle the chicken with the reserved marinade and serve.

I served the chicken with couscous.

Cheesy Chicken Calzone

I had been watching soccer all day Sunday (and don’t get me started on FIFA scheduling men’s final games on the day of the Women’s World Cup Final – here’s an article on why it is insulting. Here is another.) so I needed something I could eat in front of the TV. I decided a  calzone (basically a pocket pizza) was the way to go.

The entire dough recipe will make 4 good sized calzones. I divided the dough in half so I could have one calzone to eat, one for dinner later in the week and made pretzels with the rest.

I started on Saturday with an easy pizza dough in my new-to-me bread maker:

Basic Pizza Dough


3/4 cup tepid water
1/4 cup whole milk
3 cups bread flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 teaspoon olive oil

Place all the ingredients in order in the bread machine on the dough setting. When the machine is done with its cycle, divide dough in half and place one part in a well oiled bowl and cover tightly with plastic wrap. Put it in the refrigerator for 24 hours.

Use the other half, after an hour’s rest, for pizza or pretzels or wrap it well and put in the freezer for another meal.

I had a chicken breast thawed that I decided to use instead of more traditional sausage and pepperoni. After a quick browning of the chicken, I made a basic marinara sauce in the same skillet. I let the meat and sauce simmer together and then added to it cottage cheese (I was out of ricotta), mozzarella and Parmesan to make it very cheesy. All together, it resulted in a delicious meal that will stick to your ribs.

I used tomato sauce instead of tomatoes as I wanted to reduce the liquid in the dish.

Cheesy Chicken Calzone


1/2 recipe of pizza dough
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 chicken breast, boneless, skinless
1 cup tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup ricotta cheese (or cottage cheese)
1 cup mozzarella cheese, grated
1/4 Parmesan cheese, grated
2 large eggs, divided

Remove the dough from the fridge and allow to rest and relax in a warm place for an hour.

Preheat oven to 400 degrees F.

Heat the oil in a large skillet over medium-high. Sauté the onion until translucent. Stir in the garlic. Cut chicken into 1 inch pieces. Lightly salt chicken. Add chicken to skillet and cook, stirring often, until browned on all sides, about 10 minutes.

Stir in tomato sauce. Add basil, oregano, remaining salt and pepper, and bring to boil over medium-high. Add in red pepper flakes. Reduce heat to low and simmer 10 minutes. Remove from heat. Use a fork to pull apart any large pieces of chicken. Stir to coat with sauce.

In a bowl, combine the ricotta, mozzarella, Parmesan and 1 egg. Mix in the cooled chicken mixture and stir to combine.

Divide dough into two pieces. Roll each piece out into about an 8 inch circle. Don’t make them too thin or it could blowout during baking. Set the rounds on a parchment paper covered baking sheet. Place about a cup of filling on each round.

Lightly beat the remaining egg with a teaspoon of water. Brush the egg wash on the border of the dough, fold over in half and press the edges together with a fork. Brush the top with egg wash and score the tops with a knife to allow steam to escape.

Bake for about 15-20 minutes, until golden brown. Let cool for 5 minutes before eating.

Baked calzones can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Thaw frozen calzones in the refrigerator before reheating in a microwave. If you want the crust crispy again, get it mostly warm in the microwave and finish warming it up in a toaster oven.

Honey Lemon Chicken

I needed a quick meal when I came home from an all day event in Baton Rouge but I didn’t want to sacrifice flavor. This meal takes a little over an hour but that includes the marinade time. I prepped the marinade and let it sit over the chicken when I first came home and then changed clothes and walked the dog and the chicken was ready to cook when I was done with those chores. Stove time is about 20-30 minutes, about the duration needed for the rice to cook.

The chicken is sweet from the honey, tangy from the mustard and sour from the lemon. The chicken stock adds a depth of flavor that you usual don’t get from a quick meal.

Honey Lemon Chicken

1/4 cup honey
1/4 cup fresh lemon juice
1 tablespoon stone ground mustard
2 chicken breasts, skinless although they don’t need to be boneless
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup chicken stock
1 lemon, sliced

Whisk together honey, lemon juice and mustard. Pour over chicken and allow to marinate for 30 minutes.

Heat olive oil in large skillet over medium heat. Remove chicken from marinade and season both sides of the chicken with salt and pepper.

Sear chicken in skillet, for about 5 minutes per side. Remove to a plate.

Whisk together the marinade and chicken stock. Pour into skillet and whisk until boiling. Reduce to a simmer and add chicken and juices back in pan. Lay the lemon slices over the chicken, cover the skillet and let simmer for 10 minutes or until chicken is cooked through. If using bone-in chicken breasts, increase cook time to 20 minutes.

Serve over a bed of rice, with remaining sauce poured on top. Squeeze the lemon slices for a bright burst of flavor.