Enjoy this quick and easy Greek recipe for making Chicken in Lemon sauce.

Ingredients:

1 medium-sized chicken
1/2 cup olive oil
Salt
Pepper
Juice of 2 lemons

Preparation:

Wash the chicken and cut into serving pieces. Heat the oil in a pot and saute the chicken. Add the salt, pepper, lemon juice and 1 cup water and cook over low heat for about 1 hour. Serve the chicken with French fried potatoes or rice.

Serves 4 to 6

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Chicken pies are more often found on mainland Greece. The meat is combined with other ingredients, such as red peppers, feta cheese or onions, as in this Greek recipe.

Ingredients:

1 package filo (phyllo) pastry sheets

For the Filling:

2 tbsp olive oil
4 small white onions, peeled and sliced
1 lb chicken, cooked and shredded
1/4 cup grated kefalotiri or parmesan cheese
3 eggs, beaten
1 tsp dried mint
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp finely chopped fresh marjoram
Salt
Freshly ground black pepper

For the Glaze:

1 egg yolk
2 tbsp milk

Preparation:

To prepare the filling – heat the oil in a skillet over medium heat. Add the onions and saute for 5 minutes or until softened. Remove to a large bowl and allow to cool. Add all the other filling ingredients and combine well.

To assemble the pie – preheat oven to 350F. Lightly oil a 9-inch round pie dish. Place 4-6 filo (phyllo) sheets in the baking tin so that the filo covers the bottom and hangs over the sides. Place the filling in the filo-lined baking tin and pull 4-6 more filo sheets over the filling to create a top to the pie, tucking and pinching any loose filo sheets into the sides. Prepare the glaze by whisking the egg yolk and milk together. Brush the filo with the glaze and cut two vents i the middle of the pie to allow any steam to escape. Bake for 45 minutes or until the top is golden brown. Allow to cool. Serve either hot or cold.

Serves 4 to 6

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Greek – Kotopoulo Psito

In Greece, every household has a “tapsi” (a round metal roasting pan) that can also be used for a variety of other Greek dishes such as Pastichio, Moussaka, or stuffed vegetables.

Ingredients:

1 chicken, about 4 pounds
2 lbs small round potatoes
Juice of 2 lemons
1 cup olive oil
1 tbsp mustard
Thyme
Salt, pepper

Preparation:

Wash the chicken thoroughly and rub it inside and out with salt, pepper and lemon juice. Rub the whole chicken with mustard. Peel and wash the potatoes. Place them in a roasting pan, season with salt, pepper and thyme and pour in the lemon juice, oil and a little water. Roast the chicken and potatoes in a moderate oven (350F degrees) for 1 1/2 hours, turning the chicken over so that it browns on both sides. Remove from the oven and allow to cool for 10 minutes before serving.

Servings – 4 to 6

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