Greek Chicken with Potatoes and CHUNKY Greek Salad

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I had to work late the other night, so Tony offered to make dinner.  Yes, you read that right.  Tony offered to make dinner.And, really, it’s not the first time.  (I know.  He’s a keeper.)  He said he was dying for a Greek Salad (there’s not much Tony loves more than a chunky Greek salad!).  We tossed around a few “protein” ideas and I remembered a baked Greek chicken and potatoes recipe that I used to make all the time but we hadn’t had in a while.  I told him it’s really easy…you basically just put chicken breasts, olive oil, lemon juice, potatoes and oregano in a baking dish and put it in the oven.  I gave him a grocery list and left for work.

Around 5:30, I get a text from him that says, “What time should I have dinner ready?”  (Uh…yes…I know.)

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I arrived home around 6:45pm to the wonderful aroma of chicken, lemon and oregano, a fire in the fireplace AND a glass of Pinot Noir waiting for me.  (Yes, I know.)

We ate in front of the fireplace, Tony talking all the while about his culinary prowess.  “You know the secret to a good Greek salad?  It has to be chunky…big pieces of vegetables.  This chicken is really good and its so easy.”

And, yes, it was all delicious.  I’m considering changing my schedule to work late more often!

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Greek Chicken and Potatoes

(adapted from Bon Appétit, April 1992)


1 3 1/2-pound chicken, quartered (OR, we use 4 chicken breasts halves)
4 russet potatoes, peeled, quartered, lengthwise (I actually had never peeled them, but Tony did, and, I have to admit, they were much better)
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
1/2 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled


Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.

Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

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CHUNKY Greek Salad

(salad by Tony Bruser; vinaigrette from some recipe Cheryl found somewhere)


1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

1 medium cucumber, peeled, halved lengthwise, seeded and sliced into big CHUNKS

2 green bell peppers, seeded and cut into big CHUNKS

4 large tomatoes, cut into big CHUNKS (or use cherry tomatoes, halved)

1 large red onion, cut into (yep you got it) big CHUNKS

1/2 cup feta cheese, crumbled

1/2 cup Greek olives, Kalamata olives, or any other brine-cured black olives


Whisk oil, vinegar, garlic powder, and oregano in small bowl to blend. Season vinaigrette to taste with salt and pepper.

Combine cucumbers, tomatoes, onion, cheese, and olives in very large bowl. Add vinaigrette to salad and toss to coat.