Greek Roast Chicken

My friend Kristy is Greek-American, and she is married to a man from Greece. I made a roasted Greek chicken for dinner the other night, and so I asked her for her recipe. Here it is!

Kristy Vahaviolos Kyriskopoulos' Greek Chicken

Whole Chicken
6-8 whole cloves of garlic
oregano
salt & pepper
1 lemon
4-5 potatoes
olive oil

Clean and rinse chicken then place it in a large roasting pan. Peel, cut and slice (lengthwise, creating long moon-shaped slivers4-6 slivers appx per potato) potatoes and add to pan. Clean garlic cloves and throw them in pan. Lightly dust whole chicken and potatoes with oregano...depending on how big the chicken is, that's how much oregano...a light dusting, you don't want the whole chicken completely covered in oregano, but well dusted. Season with salt and pepper (kosher salt is best if you have). Squeeze whole lemon over chicken and potatoes and then drizzle, quite heartily, with olive oil. I probably use 1/4 cup in the end. If you don't, it won't be as Greek tasting...don't ask how or why, but if your chicken and potatoes are well coated with oil, the chicken will have crispy, deliciously seasoned skin and will be slightly browned, and the potatoes will be well cooked but not falling apart, with the edges softly cruchy (seems oxymornic, but get it right and you will see what I mean)! I put it all in a 375 oven for almost 2 hours, turning potatoes every 30 minutes or so and swishing around the pan juices too (no need to baste). Then I serve the chicken and potatoes with a hunk of peasant bread, a sliver of feta and a glass of red wine (yes, this hearty dish seems to go well with red...try it!)...and if you close your eyes, you think you are in Greece!