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Greek roast chicken with caper butter, roast lemons, and skordalia
spices, ginger, baking, cooking
rosefox wrote in downwithdairy
Chicken behind the cut tag; skordalia out in the open because I was so thrilled to find a vegan mashed potatoes recipe!

Greek roast chicken with caper butter, roast lemons, and skordalia (from A Bird in the Oven and Then Some):

For the chicken and lemons
1 whole chicken
3 Tbsp capers, rinsed (if using salt-packed capers, rinse well, soak in cold water, and rinse again)
5 Tbsp Earth Balance (sticks, not whipped) at room temperature
2 well-scrubbed lemons
1 Tbsp dried oregano (we used a whole bunch of fresh)
Sea salt and black pepper

Preheat oven to 450F.

Dry the capers and roughly chop them. Mix them with the Earth Balance, the zest of both lemons, and the oregano. Quarter one of the lemons.

Pull off excess fat around the cavity of the chicken. Rinse the chicken and pat it dry. Loosen the skin all over. Work the Earth Balance mixture under the skin. Season the chicken all over with salt and pepper and tie the legs together with kitchen string.

Roast 20 minutes breast-up and 10 minutes breast-down. Squeeze half the juice of each lemon quarter over the chicken and then put the lemon quarters in the pan. Continue to roast about 30 minutes or until clear juices result when the thigh is pierced with a fork. Let rest 5 minutes under a tent of foil. Carve and serve. The lemons can be eaten whole--rind and all. (We didn't love them, but it was nice to have roasted lemon juice to squeeze over the chicken as we ate.)

For the skordalia
.5 lb potatoes
3 cloves garlic
.25 tsp fine sea salt
.125 tsp freshly ground black pepper
2 Tbsp red wine vinegar
6 Tbsp extra-virgin olive oil

Peel the potatoes and cut them into 1-inch cubes. Place in a pot and cover with cold water. Bring to a boil and then simmer 10 minutes or until tender. Drain and mash.

Crush the garlic, add the salt to it, and then use a mortar and pestle (or the back of a spoon) to mash it into paste. Combine with the potatoes and pepper. Add the vinegar in a slow but steady stream while mixing; repeat with the oil and mix until incorporated. This is for people who REALLY LIKE garlic. I am not one of those people, so I didn't have much of it, but sinboy loved it.


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