Do you love Greek cuisine too?
My extended family is from Athens, Greece and I’ve grown up with my Uncle cooking incredible tasty authentic Greek dishes for us on special occasions. One such dish is Glekas Chicken.
As with all great family recipes, there’s always a good story behind them. The story of Glekas Chicken goes like this:
Every year Washington DC has a Greek Easter festival in May. It used to be more of a neighborhood and Greek community only event but over the years it has grabbed the attention of DC foodies and is now one of the go to food events in May. Glekas Chicken is the traditional chicken prepared for the event and it was always made by one lady. My Uncle befriended her over the years and she finally shared the recipe with him and him with me and now me with you.
- 2 Chicken breasts with bone and skin
- Juice of 2 large lemons
- 1 tablespoon dried oregano
- ¼ cup olive oil
- sprinkle of salt of each chicken breast
- 4 cups spinach leaves
- Thinly sliced red onion, enough for two salads
- ~ 1 to 2 tablespoons olive oil for dressing (see instructions)
- 2 ounces feta
- Slice 1 lemon into 6 thin slices. Place to the side to use later in recipe
- Gently whisk ingredients together and place chicken breasts skin side down in baking pan. Place pan on middle rack in oven on 350 degrees until chicken is fully cooked.
- Once fully cooked, turn chicken breasts over so skin side is now facing up and place thinly sliced lemon on top of skin.
- Place dish back in but this time on top rack and broil on high until lemon wedges caramelize and chicken skin is crispy. This step usually takes less than 7 minutes, so please watch chicken carefully to not over broil.
- Remove pan from the oven and let cool for 5 minutes so you can cut easily and chicken is still warm to the touch.
- For the salad dressing, use a spoon to gather as much of the lemon juice, olive oil, and oregano marinade that is at the bottom of the baking dish. Place with equal parts olive oil in a container. Add the juice of one lemon and shake. Dressing is that easy.
- On your favorite dinner plate, place 1.5-2 cups washed spinach. Place 4 oz of chicken on top of spinach. Add 1 oz feta cheese cut into small cubes. Add thinly sliced red onions. Add the dressing you made from the marinade and toss into salad.
Laura Cowan is a second career dietetic student studying at Kansas State University. Her food philosophy focuses around the idea of “bio-individuality” and to approach healthy eating with primarily unprocessed whole foods. Outside of class, Laura’s hobbies include woodworking, photography, blogging, and baking.