On Sunday night, I took a foray into another cuisine. When I was little, I loved Greek mythology; a practical effect of that was eating at Greek restaurants as often as I could get my parents to go along with it. At some point, the fad for both myth and food ebbed, but lately I've started thinking about it again.
This was "Roast Chicken, Greek Style" from The Frugal Gourmet Cooks Three Ancient Cuisines. Marinate the chicken in half a cup of olive oil, the juice of two lemons, a tablespoon of oregano and salt and pepper to taste for an hour. Then roast it in a 375 F oven for an hour. About as simple as it gets.
I used a two-pound "baby chicken" from the Asian supermarket since I was just cooking for myself. It was a little bigger than their game hens, which seem larger than the game hens one finds in a typical supermarket. Anyway, the chicken cooked up very well, tender but not underdone. It was just small, maybe even a little small for one person.
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