Recipe(tried): Roasted Chicken with Lemon and Herbs), Horiatiki Salata (Classic Greek Salad)

Hi Ellen:-) This is actually a repost. Whenever I make this recipe,we always enjoy it. The recipe is from my cookbook, The Food and Wine of Greece by Diane Kochilas. After making this, I would suggest that you try using just 1 c. of the water called for when you add the potatoes, then add more if needed.

This is from the first time I made the recipe - I have been feeling the need to eat some things we don't usually have. This was the first time that I had made this Greek chicken and we thought it was really good. I have made the salad many times. I love it because it is all vegetables with no lettuce, as it is often served in this country.

Roasted Chicken and Potatoes

1 medium-size chicken (3 to 4 lbs.)
1/4 c. plus 2 Tbl. olive oil
Salt and freshly ground black pepper to taste
Strained fresh juice of 2 lemons
2 tsp. dried thyme
1/2 tsp. crushed rosemary
1/2 tsp. marjoram
2 garlic cloves, finely chopped
6 to 8 large oval potatoes, peeled and quartered lengthwise

Preheat oven to 450 degrees F.

Rub outside of chicken with 1 Tbl. olive oil and season with salt and pepper. In a bowl, combine remaining olive oil. lemon juice, thyme, rosemary, marjoram, garlic and freshly ground black pepper. Brush chicken generously with marinade.

Place chicken on rack inside a medium to large baking pan and spread potatoes evenly around pan. Pour marinade and 1 or 2 c. water over potatoes.. Season potatoes with salt and pepper, if desired.. Place pan in hot oven and reduce heat to 350 degrees F. Bake for 1 to 1 1/2 hours, basting chicken with pan juices every 10 min., and until meat is tender. Add water to potatoes during cooking, if necessary. Remove chicken from oven as soon as it is tender.

If potatoes aren't completely cooked by the time the chicken is ready, remove the bird, turn up the oven to 450 degrees F, add water if necessary, and roast another 15 to 20 min, or until potatoes are golden brown and tender. Serve warm. Yield: 4 servings

Greek Salad
The wife of a Greek friend of ours made this for us many years ago in California. She added a beautifully ripe avocado so in a nod of appreciation to her, I usually try to add one as well. Just try to make sure that all of the vegetables are beautifully and perfectly ripe - the best you can find.

Classic Greek Salad

4 plump tomatoes, cored and quartered or cut into eighths
1 cucumber, peeled and cut into 1/4 inch slices.
2 green peppers, seeded and cut into thin round slices
2 to 3 salted anchovies (optional)
15 to 20 kalamata olives
1 large red onion, peeled and cut into thin round slices
1/3 lb. feta cheese, either sliced or cut into wedges or crumbled
1 or 2 avocados, peeled and sliced or cut into chunks (add right before the last toss of the salad)
1/4 c. extra virgin olive oil, or slightly less to taste
1 tsp. dried oregano
Salt to taste

Combine tomatoes, cucumber, peppers, anchovies, and half of both the onions and feta in a medium sized bowl. Toss gently. Strew remaining onions and feta over top of salad. Douse with olive oil and season with oregano and salt. Toss, gently, once more just before serving.