Greek chicken

Time 2 hours 10 minutes
Yields Serves 12
Greek chicken
(Los Angeles Times)

Wash the chickens; pat dry. Combine the olive oil, 2 teaspoons of the salt and the lemon juice. Place the chickens in a roasting pan. Rub the oil mixture into the chickens, inside and out. Roast at 375 degrees for 1 hour.


Melt the butter in a medium saucepan. Add the tomatoes, the remaining 1 teaspoon of salt, the pepper and the oregano. Cook over medium-low heat, stirring occasionally, for about 5 minutes.


Pour the sauce over the chicken and reduce the oven to 350 degrees. Roast, basting frequently, until the chicken is tender, about 1 hour.

This recipe, from Alan Davidson’s funeral cookbook, first appeared under the name oregano chicken in “The Complete Round-the-World Cookbook” by Myra Waldo (1954), a collection of recipes from 84 countries obtained by Pan American Airlines.

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