Slow cook this chicken dish for up to six hours for the best results

Whether enjoyed in a charming village taverna or a bustling family kitchen, the flavours and stories of the Greek islands continue to enchant and inspire.

This is an edited extract from The Greek Islands Cookbook by Carolina Doriti (Murdoch Books, $39.99). Photography by Manos Chatzikonstantis.

The food of the Greek islands is held up as an ideal Mediterranean diet, promoting longevity and wellbeing. The traditional diets of Crete and Ikaria are prime examples, featuring abundant vegetables, fruits, olive oil, pulses, herbal teas, high-quality cheeses, free-range eggs – and, of course, wine. Whether enjoyed in a charming village taverna or a bustling family kitchen, the flavours and stories of the Greek islands continue to enchant and inspire. Each island’s character shines through in its unique array of flavours, offering a celebration of Greek culinary heritage and communities that preserve their traditions.

Try too my tomato soup with rice recipe.

This slow-roasted chicken has delicious Greek flavours.

The Greek Islands Cookbook.

Greek slow-roasted chicken with potatoes

The longer you cook this dish, the better the flavour. I’ve cooked it for up to 6 hours, which resulted in the best version so far.

Ingredients

• 4 chicken thighs with drumsticks attached (about 1.5kg)
• 140ml olive oil
• 1 large onion, peeled
• 2 Romano or bullhorn peppers (or red capsicum)
• 2 tomatoes, peeled and cored
• 70ml white wine
• 3 tablespoons fresh lemon juice
• 3-4 garlic cloves, peeled and roughly chopped
• 3 potatoes (around 650g), peeled and quartered lengthwise
• 3-4 fresh marjoram sprigs or 1½ teaspoons dried marjoram
• Salt and freshly ground black pepper

Method

1. Preheat the oven to either 170C (fan-forced) to slow cook or 190C (fan-forced) for a faster cooking time. Rub the chicken thighs with a little olive oil and season generously with salt and black pepper. Arrange in a large, deep ovenproof dish.
2. Cut the onion, peppers and tomatoes into rough 3cm chunks, place in a bowl and season with salt and black pepper. Scatter the vegetables around and between the chicken thighs, including the tomato juices from the bowl.
3. In a separate bowl, combine the olive oil, white wine and lemon juice. Whisk in the minced garlic, then season with salt and black pepper. Pour this mixture over the chicken and vegetables, then add the marjoram. To ensure the dish cooks evenly and stays moist, first cover the ovenproof dish with parchment paper and then tightly seal it with a layer of foil. This traps in the steam during cooking and keeps the flavours locked in.
4. Place the dish in the hot oven and either slow cook it at 170C for 5-6 hours or cook at 190C for 2 hours, until the chicken and potatoes turn lightly golden and any liquid has significantly reduced. Once done, carefully remove the foil and parchment paper and rest for 15 minutes before serving.

Serves 4