0 (0)


Greek chicken

Greek chicken
Los Angeles Times

Last month food writers from half a dozen countries went to London to remember Alan Davidson, the author of "The Oxford Companion to Food," who died Dec. 2 at 79. The Feb. 19 memorial service was held a few blocks ... Read more

Total time: 2 hours, 10 minutes | Serves 12
  • 2 (4 1/2-pound) roasting chickens
  • 1/3 cup olive oil
  • 1 tablespoon salt, divided
  • 4 tablespoons lemon juice
  • 1/2 cup (1 stick) butter
  • 2 cups canned diced tomatoes
  • 1 teaspoon pepper
  • 2 teaspoons oregano

Step 1Wash the chickens; pat dry. Combine the olive oil, 2 teaspoons of the salt and the lemon juice. Place the chickens in a roasting pan. Rub the oil mixture into the chickens, inside and out. Roast at 375 degrees for 1 hour.

Step 2Melt the butter in a medium saucepan. Add the tomatoes, the remaining 1 teaspoon of salt, the pepper and the oregano. Cook over medium-low heat, stirring occasionally, for about 5 minutes.

Step 3Pour the sauce over the chicken and reduce the oven to 350 degrees. Roast, basting frequently, until the chicken is tender, about 1 hour.

Note: This recipe, from Alan Davidson's funeral cookbook, first appeared under the name oregano chicken in "The Complete Round-the-World Cookbook" by Myra Waldo (1954), a collection of recipes from 84 countries obtained by Pan American Airlines.


Basic brown beef or veal stock
Basic brown beef or veal stock

Chinese sticky rice (loh mai fan)
Chinese sticky rice (loh mai fan)

Artichoke and farro salad
Artichoke and farro salad

Italian sausage and kale gratin
Italian sausage and kale gratin

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Grilled cheese and meatloaf sandwich
Warszawa's cold borscht
Pilgrim's pie
Bogavante a la gallega (Galician lobster)