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Greek Chicken from Crete
Liz Maynard • July 1, 2020
From the Island of Crete , the largest & most Southern of the Greek Islands
When I lived in Chania, in the north west of Crete, this dish was my favourite weekly treat from a little local take away taverna on a back street. The recipe is adapted from them & every time I make it I travel back there.
This recipe is so easy to put together & so healthy & delicious, it’s been a family favourite for many years.
Adding the cloves whole bulbs with skin on keeps them sweet.
This is a rustic dish that the locals of Chania told me was a favourite of our ANZAC troops when the fighting in Crete during WW2.
This dish is a great one for all the family & covers the standard dietary requirements; Gluten, Dairy, nut free, Good for Diabetic, low fat, Keto. As a base recipe it’s great to adapt, remove garlic & onion if that is your allergy.
The Recipe
10 Chicken pieces, bone in skin on
1/2 cup Greek extra virgin Olive Oil
1 Red onion sliced chunky
1 bulb of Garlic, broken into cloves (6-8)
1 stick Celery (optional)
½ each Capsicum red & green
2 large Lemon juiced & the lemons cut
Fresh ground black pepper
Sea salt
2 -3 large heaped spoon dried Oregano, & 1 Tsp of fresh
2 tsp Dried Thyme
2 tsp ground Cumin
½ green / red Chili Fresh
¼ cup Kalamata olives & some juice
Wedged Potatoes from 4 white potatoes
Fresh flat leaf parsley
This recipe is so easy to put together, it’s a place all ingredients in the oven pot, mix it together & put it in the oven at 170-180 deg cel for 40-45mins (depending on your oven), oven age & brands can vary. The natural flavours are so good & clean.
Serve with a little Tzatziki & pita bread on the side. The pita is great for soaking up the extra juices.
As a busy working Mum some days even I just want something simple, fast & yet still healthy for my family. For us this is a good go to recipe & great to use up those left over bits in the fridge. During my time living in Europe I had the pleasure to learn so many amazing Recipes that I have now adapted to suit the local availability of produce. Going to the local markets on a daily basis in France, Italy & Greece I got to know the produce growers & stall holders & was so fortunate to learn many recipes from their families.. I love sharing these adaptations with you all.. Enjoy..
I love bread, who doesn't... I make many varieties & this recipe is a classic that you can easily adapt by adding things to like, herbs, garlic, pesto & seasonings to make it your own special bread. I've baked bread from all over the world & this is a very simple fresh recipe from Europe. Enjoy..