MAY IT PLEASE THE PALATE: Greek roast chicken, potatoes and salad

By Nick Roumel It is said that you can cut your grocery bill dramatically simply by eating before visiting the store. Unfortunately for the gastronome, such an action also tends to kill the appetite. Similarly, browsing recipes with a full stomach can be counterproductive. This is especially true when one's dinner has been two day old pizza, that rests in the stomach like unexploded ordnance. I have before me three of my favorite Greek recipe books, but the dishes are looking too much like the distorted image in a funhouse mirror. "Squid Pilaf," "Octopus Spaghetti Zorba," and "Marinated Lamb's Liver" just aren't doing it for me today. To the extent there is a faint hunger, buried somewhere deep within me, it is only for something basic and comforting. One of my especially dog-eared cookbooks is by Jeff Smith, whom you may remember as the "Frugal Gourmet." Though not Greek, he helped popularize Greek tavern food and offer simple translations for the home cook. I have always liked his take on roast chicken, though he commits the cardinal sin of leaving out the garlic. I have fixed that omission but otherwise been faithful to Smith's version. Ingredients * 1 3 lb chicken. * 1/2 cup olive oil. * 2 cloves garlic. * juice of 2 lemons. * 1 TBS oregano. * salt and pepper. Directions 1. Marinate the chicken, inside and out, in the above mixture for up to one hour. 2. Bake at 375°, basting periodically, until done. Variation for a grill: Cut in half lengthwise before marinating and cook over medium-hot coals. Because this recipe is so ridiculously easy, I must complicate it. Any recipe is improved with potatoes. Therefore I heartily recommend that you cut a few Idahos into 1/8ths, toss with the chicken marinade, and bake. Now you will need a salad. When in Greece, I was often served a simple salad called "Marouli," the Greek word for lettuce. I loved the crunchy texture and tangy dressing, and did not miss the more traditional versions with Feta, tomato and olives. Simply toss together: * Romaine and/or green leaf lettuce, shredded finely. * Chopped green onions or thinly sliced white onions. * Fresh chopped dill. * Olive oil. * Lemon juice. * A dash of white wine vinegar * Generous amounts of salt and pepper. Round out this meal with some good Greek bread and perhaps a white wine from Santorini, such as the organically grown Domaine Sigalas. There now. I do believe my appetite is returning. ---------- Nick Roumel is a principal with Nacht, Roumel, Salvatore, Blanchard, and Walker PC, a litigation firm in Ann Arbor specializing in employment litigation. He also has many years of varied restaurant and catering experience, has taught Greek cooking classes, and writes a food/restaurant column for "Current" magazine in Ann Arbor. He can be reached at nroumel@yahoo.com. His blog is http://mayitpleasethepalate.blogspot.com/. Published: Thu, Oct 11, 2012