BAKED CHICKEN (KOTOPOULO PSITO)
1 (2 1/2 pound) whole frying chicken
Juice of 1 lemon, divided use
Salt and pepper
1 teaspoon oregano
1 clove garlic, minced
1 cup water
2 tablespoons olive oil (or 4 tablespoons margarine)
2 tablespoons peeled, chopped fresh tomato
Rice pilaf (for serving)
Yogurt (for serving)
Wash chicken in cold water and pat dry. Rub chicken with juice of 1/2 lemon, salt and pepper.
Mix remaining lemon juice, oregano, garlic and additional salt and pepper and rub cavity of chicken. Place chicken in a pan with 1 cup water.
In a small bowl, mix olive oil or margarine with chopped tomatoes; pour over chicken.
Bake in a 450 degree F oven until golden brown. Lower heat to 350 degrees F and bake, uncovered, for 30 minutes longer, basting and turning frequently.
Serve with rice pilaf and yogurt.
Makes 4 servings
Source: Opaa! Greek Cooking Detroit Style by George J. Gekas
1 (2 1/2 pound) whole frying chicken
Juice of 1 lemon, divided use
Salt and pepper
1 teaspoon oregano
1 clove garlic, minced
1 cup water
2 tablespoons olive oil (or 4 tablespoons margarine)
2 tablespoons peeled, chopped fresh tomato
Rice pilaf (for serving)
Yogurt (for serving)
Wash chicken in cold water and pat dry. Rub chicken with juice of 1/2 lemon, salt and pepper.
Mix remaining lemon juice, oregano, garlic and additional salt and pepper and rub cavity of chicken. Place chicken in a pan with 1 cup water.
In a small bowl, mix olive oil or margarine with chopped tomatoes; pour over chicken.
Bake in a 450 degree F oven until golden brown. Lower heat to 350 degrees F and bake, uncovered, for 30 minutes longer, basting and turning frequently.
Serve with rice pilaf and yogurt.
Makes 4 servings
Source: Opaa! Greek Cooking Detroit Style by George J. Gekas
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