If you don’t want to slave in the kitchen on a beautiful Sunday morning, this takes so little time to prepare and you can do so many other things while it is cooking in the oven. The chicken becomes crispy you want to eat all the skin and potatoes absorb all the flavour from the olive oil, lemon juice, tomatoes, onion, oregano, garlic and cinnamon that you cannot stop eating them.
“Kotopoulo” is chicken, “psito” means roast and “sto fourno” means baked in the oven. This would be our usual Sunday lunch, although most of the times my mum and later my dad, would make it with lamb, as Cypriots LOVE lamb! May be I’m the exception because I rarely cook lamb but love it with chicken. I also add a pinch of oregano as well and it’s becomes so delicious.
Kotopoulo Psito sto fourno (Chicken Roast)
Preparation time: 15 minutes
Roasting time: About 1 1/2 – 2 hours depending on the oven
Serves: 3 persons
1/2 chicken (about 1 kilo), skin on
- 6 medium sized potatoes
1 red onion, sliced
1 – 2 ripe tomatoes, sliced
1 cup peanut oil or spry (I use olive oil)
1/4 cup lemon juice
- Salt and freshly ground black pepper
- A pinch of cinnamon (I use oregano instead)
- Oregano (optional)
1 clove garlic (optional)
1/2 cup water
- Wash chicken and make a slit and put the garlic inside.
- Put it into a roasting pan breast facing down.
- Peel and wash the potatoes, which first cut in halves and then make a slit on each half , so that they can cook through. Season with salt and pepper (and oregano) on both meat and potatoes.
- Add oil or spry, lemon juice and water. Sprinkle a pinch of cinnamon on top.
- Preheat oven to 180 degrees C /350 F and roast on one side.
- Turn once and add more water if necessary. Roast until golden and crispy.
- Serve with a Greek salad and tzatziki.
Today I was having back ache problems so my husband offered to do the cooking. He doesn’ t cook often although he can cook some easy dishes. When we used to work, I would work from 08:30 to 16:30 and my husband from 07:00 to 15:00, so I would do all the preparation of the meal in the morning and my husband, who came home first, would finish it up.
Today he preparated a Greek Chirino Psito sto Fourno (pork roast) with lemony potatoes which suck all the lovely Greek flavours, from the olive oil, garlic and Greek oregano.
Roasted Pork Cutlets
You can prepare this roast with chicken, pork, lamb or goat just the same way. If you don’t like garlic you can omit it. Onions, tomatoes and carrots are also optional but I urge you to try it as it adds a lot of flavour and taste to the whole roast.
Chirino Psito sto fourno (Greek Pork Roast)
Preparation time: 15 minutes
Roasting time: About 1 1/2 – 2 1/2 hours depending on oven
Serves: 6 persons
1 kilo boneless pork leg (or 6 cutlets)
10 medium sized potatoes
- 1 cup Olive oil
- 1/2 cup lemon juice
- Salt, pepper, oregano
1- 2 cloves of garlic,inserted in the meat
11/2 cups of water
- 2 onions cut into thin slices
- 6 carrots, cut into small pieces
- 2 tomates cut into slices
- Wash meat and make a slit and put the garlic inside.
Put it into a roasting pan. Peel and wash potatoes, which first cut in halves and then each half , cut diagonally, into 2 – 3 pieces. Add onions, carrots and tomatoes. Season with salt, pepper and oregano both meat and potatoes.
- Add olive oil, lemon juice and water.
- Preheat oven at 180 degrees and roast on both sides for about 1 1/2 -2 1/2 hours (depending on your oven and how thick the meat piece is. Less time is required for the cutlets).
Turn once and add more water if necessary.
Serve with a Greek salad and tzatziki or with a yoghurt mustard mixture: 250 ml yoghurt and 2 tsp mustard.
Chirino Psito (Roasted Pork)
Kopiaste and Kali Orexi,