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The Boston Globe

Food & dining

Lemon roast chicken added later to Greek salad

Lisa Zwirn's recipe for Greek style roast chicken and potatoes with lemon.

Karoline Boehm Goodnick for The Boston Globe

Lisa Zwirn's recipe for Greek style roast chicken and potatoes with lemon.

When you roast chicken parts instead of a whole bird, you get to make the cuts that your family likes best. For this lemony poultry roasted with thick slices of potato, send the potatoes into the oven ahead of the chicken pieces so they cook through, and toss a handful of olives onto the finished dish for a salty tang.

Save two chicken breasts to add to a Greek salad the following day. Tomatoes, cucumbers, onion, bell pepper, and red leaf lettuce should still be available at farmers’ markets. Add a red-wine vinaigrette, cubes of feta, and briny olives to perk up the bowls. While chicken isn’t traditional, it adds substance for heartier appetites.

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SHOPPING LIST

(Greek chicken, Greek salad)

4 pounds chicken parts
(including 2 breast halves),
skin and bones intact

4 ounces Greek feta

3 large Yukon Gold or Yellow
Finn potatoes

1 regular cucumber or
3 Armenian cucumbers

1 green bell pepper

¼ large sweet onion

3 medium tomatoes

4 leaves red leaf lettuce

6 cloves garlic

1 bunch fresh oregano

2 lemons

1 cup pitted Kalamata olives

Salt and pepper

¾ cup olive oil

2 tablespoons red wine vinegar

¾ cup chicken stock

Lisa Zwirn can be reached at lisa@lisa
zwirn.com
.

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