Weekend Cuisine: Greek Lemon Roast Chicken and Potatoes.

This week’s Tummy Travels take us back to beautiful Greece. I know I have already posted another Greek dish here on the blog, and this is another must try. It is so straightforward and delicious you might just not make your chicken any other way. The chicken crisps up so beautifully which makes it a great and healthier alternative to fried chicken.

There are so many variations online of this dish but I used the one by Akis Petretzikis, here. Let’s get started.

I used 1kg of chicken thighs and drumsticks, 2 lemons, juiced and get the rind of one lemon, 6 garlic cloves, dried thyme, oregano, salt, honey and olive oil. Potatoes, mustard and water are not in the picture.
Take your herbs, some water, the garlic cloves, lemon juice and rind, 2 tbsp of olive oil, I tbsp honey, and 1/2 tbsp of mustard, Blend then pour over you chicken. Set aside and let marinate as you prep the potatoes or even overnight.

As the chicken marinates, peel and clean your potatoes and slice into wedges. Pan fry them with some salt, pepper and thyme until a bit browned and crispy.

Arrange them in your preferred baking dish.

Preheat your oven to 200°C.

Place your marinated chicken on the potatoes and drizzle the marinade on them.
Cover the baking dish with foil and bake for 45 minutes. I experimented on one dish with potatoes and the other with arrowroot fries.

Remove the foil and roast for another 45 minutes. The chicken will be cooked through and the skin golden brown and crispy .

It is now ready to serve with your salad of choice. The recommended accompaniment is greek yoghurt or a greek salad.

We had ours with a roasted grape salad whose recipe I already posted here.

This might just end up being my preferred method to roast chicken. The cooking time is long which makes it an ideal weekend dish, but the results are worth it.

The chicken browns and crisps so well on the outside but it completely cooked on the inside and soft; there is no moisture lost in the dish so each bite is so juicy and has a hint of the lemon and garlic that go so well together.

This dish is a must try!

Lockdown Baking: Choco Orange Loaf

Now that the lockdowns necessitated by the Coronavirus do not seem to be ending soon, we might as well continue baking right?

This was originally a muffin recipe I used to make for the kids’ snack boxes, that I have tried a couple of times as a loaf and added some more orange juice and zest to test the flavour. It is moist, delicious and great for a tea time snack or as dessert.


  1. 2 cups all purpose flour
  2. I cup freshly squeezed orange juice
  3. 6 tbsp vegetable oil or melted butter
  4. 2 tsp baking powder
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 5 tbsp dark cocoa powder
  8. 1/2 cup sugar
  9. 1 tsp vanilla extract
  10. 1 egg, beaten well
  11. orange zest of one orange
  12. 1/4 cup natural yoghurt

The method is pretty simple. Preheat your oven to about 160 degrees Celsius, Mix wet and dry ingredients separately then combine gently, add to your greased loaf pan and bake for about an hour until a skewer comes out clean.

You can serve this as you wish…

A scoop of ice cream never fails to go down well. I mean, what’s not to love about cake and ice cream served together?
Or better yet, more ice-cream and Nutella sauce. Yum!
For a ‘healthier’ version, serve it with roasted grapes and a yoghurt dessert sauce.

Try it, let’s indulge together!

Roasted Grapes, Cucumber and Goat cheese salad.

The best things about salads is not only are they so easy to put together, but they also give you the chance to load more vegetables in your little ones’ tummies and give different flavour and texture to the same old way of having your vegetables or fruits.

Grapes are quite tasty on their own, but roasting them introduces a whole other flavour profile and you can use them for dessert, to top cakes or salads or even as a snack on their own when chilled.

They are quite easy to roast too. Preheat your oven to 200° C, clean your seedless grapes, About a punnet and a half, toss them in a little bit of olive oil, pinch of salt and thyme (optional). Roast them in a baking pan lined with grease proof paper for 20-30 minutes till they shrivel a bit and the skin is blistering. Keep checking on them and turning them as they roast. Let them cool for a while. Once cooled completely, refrigerate in an airtight container and snack on them or use them in your different dishes.

Let’s get started on the salad:-

Half a red onion, sliced thinly, I garlic clove, minced, 2 small cucumbers, peeled and deseeded, 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 cup of goat cheee, crumbled, 1 tsp dried oregano, salt and black pepper, 1 cup of roasted grapes, half an avocado sliced (optional) and not in picture.
Mix the vinaigrette and set aside (the oil, vinegar, salt, black pepper, minced garlic and oregano)
Slice the cucumbers into half moons and arrange in your salad bowl, add I cup of the roasted grapes. Add the onions.
if using avocado, you an add it here.
Add the goat cheese and pour the vinaigrette all around the salad.
Mix gently and serve immediately.
It went pretty well with this greek lemon roasted chicken and potato dish.

This salad is so good you can have it on its own as a snack or light lunch, but it also works well with roast chicken and roast potatoes.

The roasted grapes have a ‘soft’ sweetness that blends well with the creamy goat cheese. The cheese I used here is not sharp and had some hints of rosemary that went well with the other herbs in the dish and the salad dressing. As usual cucumber was the chiller adding the refreshing layer to the salad.

This salad is really tasty, try it and let me know what you think.