Greek Chicken

Since Easter hams aren’t a thing in Switzerland, although ham itself seems to be everything…and I’ve never cooked lamb, the more traditional Easter brunch choice, I elected a fresh, terrace-friendly option- Greek Chicken based on a What’s Gaby Cooking recipe, though not the same.

First, let’s have a look at a fresh little apero hour (or two) prior to the main event…

Terrace life. It’s been years, and I’m so glad to see its return chez moi.

I took my favorite Ina Greek Salad recipe and topped it with (sort of) with Gaby’s chicken. I was too afraid to steer away from the Greek salad that I love so dearly, but maybe next go, I’ll give Gaby’s recipe a chance. The lemon dressing would be nice with the lemon in the marinade.

Greek Chicken

  • 2 lemons, juiced
  • 1/2 c. olive oil
  • 6 cloves of garlic, smashed
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 lb. of chicken thighs, legs, whatever you can find.

Swiss Chef’s Note: After experimenting with breasts and legs (thighs aren’t sold here, I confirm, dark meat for the win.

  1. Mix all ingredients, except chicken in a Ziploc bag.
  2. Add chicken and allow to serenade, ideally overnight.
  3. Drain chicken from marinade and bake at 400F for ~30 minutes.
  4. Allow to cool for at least 10 minutes.
  5. Slice and serve on salads, topped with a dollop or two of tzatziki.

Swiss Chef’s Note: As a tzatziki connoisseur, I can confirm the best ready made to be the Co-op brand. Don’t even get into the Cantou brand. That stuff is just wrong.

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