Dish mixes Greek flavors with southern hospitality
This flavorful Greek chicken, recreated for the home cook, is inspired by a dish at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef ’s Greek heritage and Alabama
4 servings cup extra-virgin olive oil
2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme
5 garlic cloves, chopped
6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice
1 tablespoon kosher salt
1 teaspoons dried oregano
1 teaspoon ground coriander teaspoon red pepper flakes teaspoon pepper
3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs and 2 wings, wingtips discarded)
oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes and pepper in a large bowl. Cut three ½-inch-deep slits in skin side of each chicken breast, two ½-inch-deep slits in the skin side upbringing. It’s tender and juicy, marinated in a blend of olive oil, herbs and lemon, and roasted to perfection.
To achieve a nice browning, roast the chicken at a relatively hot 425 degrees and give it a blast of heat from the broiler at the end of cooking.
of each thigh, and two ½-inch-deep slits in each drumstick; leave wings whole. Transfer chicken to bowl with marinade and turn to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.
oven rack 6 inches from broiler element and heat oven to 425 degrees. Place chicken, skin-side up, in a 12-inch oven-safe skillet. Using a rubber spatula, scrape any remaining marinade from the bowl over chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.
skillet from oven and spoon pan juices over top of chicken to wet skin. Heat broiler. Broil chicken until skin is lightly browned, about 3 minutes, rotating skillet as necessary for even browning. Let chicken rest in skillet for 10 minutes. Transfer chicken to a shallow platter. Stir lemon juice into pan juices, then spoon over chicken. Serve. 2 ears yellow or white corn, husked
2 pounds ripe Roma, heirloom or beefsteak tomatoes, peeled and diced into 1-inch pieces
cup extra virgin olive oil (look for a fruity one) cup finely chopped basil cup finely chopped Italian parsley 4 medium garlic cloves, minced
pound fresh mozzarella cheese, diced into ½-inch pieces or perline-size mozzarella balls or burrata, torn into pieces
cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Salt
1 pound spaghetti or linguini or pasta of your
choice
Extra whole basil leaves, for garnish
Freshly grated Parmesan cheese, for serving
hold the husked corn on the vertical on a cutting board and slide the chefs knife down the sides, releasing the corn kernels. (You can also use a corn shucker.) Transfer the corn to a medium pasta serving bowl.
all remaining sauce ingredients in the bowl and mix to combine.
Add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente. Drain well.
pasta over sauce and using tongs, mix to blend all the ingredients together. Taste for seasoning. Garnish with basil leaves and pass Parmesan cheese. Serve immediately.
The sauce can be prepared four hours in advance, covered and left at room temperature.