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The Perfect Greek Lunch on a Rainy Sunday! Lemon Chicken, Winter Salad

Something in the air smells like an upcoming winter. The body tries to adapt to the new temperatures and slowly starts longing for something warm, soft and comforting. You know something like a s soup or something form the oven. I say that following my own inner voice. I hardly cooked last summer due to ongoing heat wave. We ate fields of rucola, tomatoes, cucumbers, eggplants and zucchini and occasionally BBQ-ed meat, fish and chicken. But now I feel the time of crispy salads and crunchy food is passé.

Today, I have prepared juicy lemon chicken with potatoes baked in the oven, a traditional Greek Sunday lunch. But main meal has always to have a fresh salad sidedish in my family. For a change, not the lettuce/green onions/dill salad  but a new invent. Mix cabbage/carrots/celery salad with a small secret: Lime instead of lemon!

Healthy Winter Salad for Lazy

Two Servings:

A thick slice of white cabbage (some 10 cm)

1 carrot

1 piece of celery root

4 leaves of lettuce

Salt, Olive Oil, Lime juice

Yes, I am lazy and I want things to go quickly! Instead of snipping with a knife I used the food processor. I let it snip my vegetables. One after the other. I mixed them in a bowl, added salt, olive oil and fresh lime juice. Preparation time was hardly 10 minutes. Food processor  has the advantage of making cabbage and carrots softer.

Baked Lemon/Oregano  Chicken

2 Chicken legs

Salt, Black & Red pepper, Oregano,

Juice from 1/2 lemon

Olive Oil

3 large potatoes

I was so lazy today I didn’t  even bother to add all my favorite fresh herbs I usually cook chicken with lol. I stayed with plain, dry oregano but it’s not from a shop. It has been collected by an aunt of mine on the island of Syros! This makes a big difference in the taste!

Anyway the preparation is simple & quick:

In a small jar mix salt, peppers & oregano.

Wash chicken legs, dry them and put them in an oven tray. Squeeze the lemon over both sides and sprinkle with the spices;  chicken down side first. Don’t use the whole mix, you will need some for the potatoes

Peel the potatoes, wash them,cut them in big cubes, put them in a bowl. Squeeze lemon, add spices and mix well with both hands.

Arrange the potatoes around the chicken in the oven tray. Cover its bottom with water (1 cm) and pour some olive oil over the potatoes and chicken.

I bake in preheated oven by 230 degrees Celcius for 40 minutes.

Feta cheese, bread and a glass of white wine make the Sunday lunch quickly perfect!

Hey! I hear somebody calling for pancakes made from scratch for the afternoon coffee! Hm… I don’t think I’ll make them. At least not today!

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