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

Hi Dana :-) I actually made this again just the night before last. This time rather than using water in the chicken recipe, I used chicken broth and liked the results. 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 but you can use lettuce if you need to extend the salad with less expense. There are several recipes for Greek Chicken, besides mine, that have been posted here at recipelink. To read them, click on Post a Message at the top of the International Recipe section, then type "Greek Chicken" in the search box and hit enter on your keyboard. I believe that Gina/FL (and probably others) posted a spinch pie recipe as well. I will check my Greek cookbook for the custard dessert you refer to in your request and post it for you if I find it. Good luck with your meal. I bet the dads will really enjoy it :-) !!

Roasted Chicken and Potatoes

1 medium-size chicken (3 to 4 lbs.)
1/4 cup plus 2 Tbsp. 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. (This last time when I made this, I started with about 1/2 c. chicken broth. The first time I made this recipe I used 2 c. water and it was way too much. I did need to add more chicken broth so you will need to watch the amount of liquid - too much liquid and the potatoes don't brown nicely - too little and the potatoes may burn.) 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. (Definitely baste both the chicken and potatoes. It makes them both so good!) 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 (chicken broth) 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
A very small sprinkling of red wine vinegar
(optional)
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.