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.
- 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.
- Mix all ingredients, except chicken in a Ziploc bag.
- Add chicken and allow to serenade, ideally overnight.
- Drain chicken from marinade and bake at 400F for ~30 minutes.
- Allow to cool for at least 10 minutes.
- 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.