Monday, August 31, 2015

Oven Roasted Chicken and Potatoes--Greek Style

Oven Roasted Chicken and Potatoes
When my sister and I were young we were taught how to make this by our father.  You see, he was responsible for dinner on Mondays because that was his day off and mom would be working.  This was the only meal he knew how to make so we had it every Monday.  Once my sister and I were old enough, he handed over the Monday night cooking to us.  Of course there were no exact measurements for this recipe back then and sorry folks, there still isn't, but somehow it comes out yummy every time.  As always, have fun with it and make it your own. :D

Baba's Oven Roasted Chicken and Potatoes

2 whole chickens (we like to have leftovers for sandwiches)
6 potatoes

Garlic Salt
Chicken spice (I added this ingredient years later and use Club House Montreal Chicken Spice)

4 Lemons
Olive oil

Preheat oven to broil.  Place cut up chicken into a large pan.  Drizzle with a lot of olive oil and lemon juice.  Sprinkle with salt, pepper, oregano, garlic salt, and chicken spice.  Broil one side until golden brown and then turn the chicken over and drizzle with olive oil and lemon juice and sprinkle with salt, pepper, oregano, garlic salt, and chicken spice.  Once this side is golden brown, turn the chicken again and set the oven to bake at 350 degrees. (While the chicken is on broil, peel and cut up the potatoes then place them in a bowl and coat them in olive oil, lemon juice, salt, pepper, oregano, garlic salt, and chicken spice.)  Place the potatoes around the chicken and add 1/2 cup of water to the pan, cover with foil or lid of pan and bake for 1 hour and 20 minutes.  Remove foil/lid and bake until the potatoes can be easily pierced with a fork and the chicken is done.  

Oven roasted chicken and potatoes with Greek salad
Whole chickens with potatoes, sweet potatoes, and sweet potato squash.
#Chicken #Potatoes #Greek

Monday, August 10, 2015

Oven Roasted Pork and Potatoes--Greek Style

My husband surprised me with half a pig!  Of course I had to make this. :D

Oven Roasted Pork and Potatoes
2 batches of the marinade from my Greek Rotisserie Chicken recipe, separated**
Pork Roast, thawed
Potatoes (peeled, cut up, cover with cold water and set aside)
4 cloves of garlic (cut into fours, lengthwise, and sprinkled with salt and pepper, set aside) 

This recipe is so tasty and so other words, my favourite kind of recipe!  Place the pork roast in a pan and cut small slits into the pork and insert the garlic pieces. Pour one batch of the marinade over top, cover the pan with plastic wrap, and place it the refrigerator for about two hours. 

Preheat the oven to broil and place your uncovered pan on the top rack.  Broil the pork until golden and then turn the pork over and pour half of the remaining marinade on top. Once this side has broiled, remove the pan from the oven and set the oven to 350 degrees. Drain the potatoes and pour the remaining half of the marinade over top and stir. Place the potatoes into the pan around the pork, pour the remaining marinade from the potatoes over top the pork, add about 1/4 to 1/2 cup of water (depending upon the size of your pan), and cover the pan with foil.  Bake at 350 degrees on the middle rack for about 1 hour and then reduce the temperature to 250 degrees and bake until done. Cook time will depend upon size of roast and oven temperature.  I use a meat thermometer to check for doneness (internal temperature of 145F).

Oven Roasted Pork and Potatoes with Sauteed Green Leaf  Lettuce 

**My 'roast', (I'm using the term loosely, it was a quarter of a pig!), was about 15 pounds so I used two batches of the marinade, if you have a smaller roast and a few potatoes, one batch, will do. :D

#Pork #Potatoes #Greek #Roast

Saturday, August 8, 2015

Sauteed Green Leaf Lettuce

Hubby and the boys grew some Green Leaf Lettuce this year.  I cleaned and cut it up and had about 3 large freezer bags full which gave me about 4 cups after it had been sauteed. 

Saute onion and green leaf lettuce in olive oil at medium heat until the lettuce has softened and reduced in size.  Add salt, pepper, basil, parsley, and oregano and stir well. Cook on low, covered, until desired tenderness is reached.  Don't forget to taste test! Serve with lemon slices.  You can serve this now, as it is, straight from the pot, or for a variation you can place the sauteed lettuce in a bowl and add in some fresh olive oil, lemon juice, and a little salt.  Both ways, very tasty.  :D

#lettuce #saute #vegetable