{"id":21835,"date":"2019-03-26T00:43:55","date_gmt":"2019-03-26T00:43:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21835"},"modified":"2019-03-26T00:43:55","modified_gmt":"2019-03-26T00:43:55","slug":"greek-style-roast-chicken-sorta-roasted-potatoes-mustard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21835","title":{"rendered":"greek-style roast chicken, sorta; roasted potatoes, mustard"},"content":{"rendered":"

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It was a pretty splendid entr\u00e9e, even without the full Greek treatment it was supposed to get, meaning I didn’t have any feta cheese on hand.<\/p>\n

And without the feta, I felt I felt I would be excused for including an element I thought was not<\/em> Greek, halved roasted potatoes, specifically the 4 orphan la ratte fingerlings<\/a> I had been keeping in a brown paper bag in a basket high above the spice cupboard.\u00a0 I’ve just looked around on line however, and it turns out that roasted potatoes can be very Greek.<\/p>\n

The meat was superb. It came from the same farmers responsible for our enjoying it so much the last few times we had chicken<\/a>. Yesterday’s Sunday spring chicken was a last-minute choice. I picked it up at our local Eataly rather than in the Union Square Greenmarket, where I usually shop for meat, and only its flavor was dear: the cost was only $8.50 for all 4 pieces.<\/p>\n

The recipe began with Mark Bittman’s New York Times Magazine spread on what to do with chicken parts; it appears here<\/a>, although absent almost any details or quantities, since it assumes the reader has more than a little cooking experience:<\/p>\n

Heat the oven to 450. Make a paste of minced garlic, fresh oregano, lemon zest and olive oil; slide it underneath the chicken skin. Drizzle the chicken with olive oil, surround with cherry tomatoes and olives and roast, skin side up, basting occasionally with pan drippings, until the juices run clear, about 30 minutes. Sprinkle with a little crumbled feta and oregano and serve.<\/em><\/p>\n