This is one of my favourite recipes from Cyprus. It’s easily made at home and was available to buy as a take-away dish on the island, which I often did when I was busy. Think Mediterranean flavours with the citrus tang of lemon and juicy tomatoes. It’s simply a sunny style of roasting a chicken with aromatic oregano. Serve this roast chicken dish with roasted baby potatoes-Cypriot potatoes if you can get hold of them-a village salad*, and crusty bread.
*A Cypriot village salad is similar to a Greek salad, and is comprised of lettuce, tomatoes, cucumber and sliced onions, in an oil and red wine vinegar dressing with oregano and slices of Feta (Beyaz Peynir) cheese.
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