Welcome to GREEK WEEK! Every now and then, I like to do themed menus where I share all the recipes for a feast, and this week it’s all about the bright fresh flavours of the Mediterranean. Think – lemons, oregano, yogurt, lemons and plenty of garlic!
Are you ready to see what I’ve got in store for you for Greek Week?? Here you go….
GREEK MENU
Greek Chicken – Garlicky lemony oregano flavours infused right through the chicken from a flavour loaded Greek chicken marinade; Greek Salad – the juicy tomatoes, fresh cucumbers, that red wine vinegar dressing and the pops of feta! Tzatziki – for dipping and dolloping (recipe in Notes of Greek chicken) Coming Thursday; Greek Lemon Roasted Potatoes – crispy, lemony potatoes. It’s your dream come true! Coming Friday; or Lemon Potato Salad (pictured in first photo)– terrific alternative to mayo based Potato Salads. Bonus: No need to peel the potatoes.
And for dessert…. Greek BUTTLOVER!!!! Oops, I mean Baklava. Butt-lover / Baklava. Same thing. 😂 Coming your way on Friday…. (Psst It does take time to assemble but you’re going to be amazed how straightforward it is!!)
SECRET WEAPON: YOGURT GREEK CHICKEN MARINADE
I first introduced readers to the magical powers of yogurt marinades with Greek Chicken Gyros. I bleated* over and over again about how the yogurt marinade is so awesome, I use it even when I’m not making Gyros. (*Honestly, there is no other way to describe the way I harped on about it other than to say I was bleating.) Yogurt is a brilliant marinade. The Greeks know it, Middle Easterners have embraced it, the Persians love it, the Indians live by it (Butter Chicken, Tikka Masala, Biryani!). What’s so good about it? Well, it tenderises quickly and more evenly than liquids with harsher acidity like lemon juice and vinegar, and is also a fabulous flavour carrier, injecting herbs and spices into the flesh. This is the yogurt I use, and have always used for as long as I can remember – Farmers Union Greek Style Yogurt. It would be rare to find my fridge without a tub of this. More likely you’d see two: current in use + a restock.
There’s enough flavour in the Greek Chicken Marinade such that you don’t need to marinate for a full 24 hours to get the benefit of the tenderising and flavour injection. Overnight is definitely recommended but if you really need to rush it, even 3 hours is enough. Just do extra basting! I’ve baked this chicken because I’ve used bone in, skin on chicken thighs and drumsticks here. I love how the skin goes crispy, and any cut of meat with the bone is extra juicy. But this is one of those recipes that is truly terrific with any cut of chicken. Especially breast – because it adds juiciness and flavour. I’ve popped directions and cook times in the recipe notes. Go forth and enjoy! Back Wednesday for the next instalment in this weeks’ Greek Feast – Greek Lemon Roasted Potatoes! – Nagi x
WATCH HOW TO MAKE IT
LIFE OF DOZER
Getting right in there to make sure it’s sparkling clean before I pop it into the recycling bin!
Today’s recipe is brought to you courtesy of Farmers Union. I’ve used their Greek style natural yoghurt for as long as I can remember. So it was a no brainer when they asked if I’d create a recipe for them!!
