Spring is in the air and that means some of you might have already dusted off the grills that were put away last fall unless you are like my family and never put the thing away and grill all year long even in two feet of snow.
This time of year is also when I plant my herb garden, which sits in my kitchen window, with the rich Greek flavors of oregano, rosemary, lemon and basil.
I want to share with you my recipe for a great springtime meal Greek Chicken with browned potatoes and sautéed green beans. Later I will share with you what you can do with the leftovers the next day.
Zest of 2 1/2 lemons
Juice of 2 1/2 lemons
1 1/2 teaspoons of dried oregano crushed
1 tablespoon of dried rosemary crushed
1/4 teaspoon of ground rosemary
1/4 teaspoon of sea salt
2 large or 3 medium cloves of garlic crushed
1/2 cup of extra virgin olive oil
Mix the marinade well and reserve about 1/3 for the potatoes.
Greek Style Chicken:
5 boneless/skinless chicken breasts, each cut into 3 equal pieces (cut the bottom half and set aside, then slice the top portion in half butterfly style to make them equal thickness)
2/3 of the marinade
1 food saver bag or a shallow container
Add the chicken and the marinade to the bag or container. Be sure to coat every piece of chicken then place in the refrigerator for about 2 hours. Remove the chicken about an hour before cooking to bring the meat to room temperature. The lemon juice has already started to “cook” the meat so it will be safe to leave out covered for no more then an hour.
If grilling, since the slices are thin, cook for about 3-5 minutes or till the edges start to turn brown on each side. If using your oven, turn the heat to broil and cook for about 4-6 minutes a side or till you start to see the edges turning brown. This should yield 15 pieces of chicken, serving 2 to 3 pieces per person depending on the size of the chicken breast you have used.
You can substitute lamb chops for the chicken breast as well. The recipe will calls for 5 chicken breasts, which seems like a lot, but I have a great Greek Chicken Wrap that follows for your leftovers. If you are subbing the lamb chops for the chicken, figure 2 to 3 lamb chops per person depending on the thickness.
Rosemary “Roasted” Potatoes:
3 medium to large russet or 4-5 medium Yukon Gold potatoes cleaned with the peels still on, cut into 1/2” cubes and boiled till fork tender , drained and set aside to dry
1/3 of the marinade made for the chicken
2 teaspoons extra virgin olive oil
Pinch of sea salt
Pinch of fresh cracked black pepper
Heat the olive oil in a non-stick skillet and add the potatoes and toss. When the potatoes start to brown, add the marinade and toss. Continue cooking till the potatoes are to the desired color. Some prefer them a little more brown then others so I leave this up to you.
Sautéed Green Beans:
1 pound of fresh green beans with the ends cut off
1/2 a red bell pepper diced
2 large shallots diced
1 1/2 teaspoons of extra virgin olive oil
Juice of 1/2 a lemon
Zest of 1/2 a lemon
Heat the olive oil and add the shallots, sauté till they start to clarify then add the diced red bell peppers. When the peppers start to soften add the green beans and toss and cook till the ends start to brown a little.
Plate with a spoonful of potatoes and green beans, 2 to 3 lamb chops and a wedge of lemon in case your guests want a little fresh juice.