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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.


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