Recipe

On a breezy autumn evening, as dusk settles outside the kitchen window, the air inside is already filled with the sunny flavors of the Mediterranean. Planning a weekend family feast, the host decides to prepare a classic Greek-style roast chicken. Taking out the Geedel vegetable chopper, this manual kitchen helper quickly prepares the marinade and a fresh Greek salad, turning the preparation of an exotic dinner into a simple and enjoyable process.

Ingredients:  

For the Roast Chicken:  

1 whole chicken (about 1.5 kg) or 4 bone-in chicken legs  

1 lemon  

4 garlic cloves  

¼ cup fresh oregano leaves  

½ cup extra virgin olive oil  

1 tablespoon dried oregano  

Salt, black pepper  

For the Roasted Vegetables:  

2 potatoes  

1 red onion  

1 lemon, sliced  

For the Greek Salad:  

1 cucumber  

2 tomatoes  

¼ red onion  

100g feta cheese  

10 Kalamata olives  

1 tablespoon fresh oregano leaves  

For the Salad Dressing:  

3 tablespoons olive oil  

1 tablespoon red wine vinegar  

½ teaspoon dried oregano  

Salt, black pepper  

Instructions:  

1. Prepare the marinade (using Geedel):  

   Peel the garlic cloves and wash and dry the fresh oregano leaves. Using the Geedel food chopper with the dicing blade, place the garlic cloves in the container and press lightly 3–4 times until finely minced. Add the fresh oregano leaves and press 1–2 more times to combine.  

   In a large bowl, mix the garlic-oregano blend with ½ cup olive oil, the juice and zest of 1 lemon, dried oregano, 1 tablespoon salt, and 1 teaspoon black pepper to form a thick, fragrant marinade.

2. Prepare and marinate the chicken:  

   Rinse the chicken and pat it completely dry with paper towels. If using a whole chicken, use kitchen shears to cut along the backbone and flatten it into a “butterfly” shape.  

   Place the chicken in a large resealable bag or deep dish and pour about three-quarters of the marinade over it, making sure the marinade coats the chicken inside and out. Seal and refrigerate for at least 4 hours, preferably overnight.

3. Prepare the roasted vegetables (using Geedel):  

   Peel and cut the potatoes into large chunks. Peel and quarter the red onion. Using the Geedel manual vegetable chopper with the dicing blade, place the potato chunks in the container and press steadily 4–5 times until evenly cut into rough cubes. This uniform size ensures the vegetables roast at the same rate as the chicken. The onion can be cut into wedges by hand.

4. Roast:

   Preheat the oven to 200°C. Spread the potato cubes, onion wedges, and lemon slices on the bottom of a roasting pan. Place the marinated chicken on top of the vegetables, skin-side up. Drizzle with the remaining marinade.  

   Roast for 50–60 minutes (whole chicken) or 40–45 minutes (chicken legs), until the skin is golden and crispy, the juices run clear, or a meat thermometer inserted into the thickest part reads 74°C.

5. Prepare the Greek salad (using Geedel):  

   While the chicken roasts, make the salad. Wash the cucumber, tomatoes, and red onion. Using the Geedel hand vegetable chopper with the dicing blade, cut the cucumber into sections, place in the container, and press 3–4 times for even cucumber dice. Repeat with the tomatoes and red onion. This compact chopper is perfect for salads requiring fine, uniform dicing.  

   Combine all diced vegetables in a large bowl with halved olives and crumbled feta cheese.

6. Make the salad dressing and assemble:  

   In a small jar, combine olive oil, red wine vinegar, dried oregano, salt, and black pepper. Shake vigorously to emulsify. Drizzle over the salad and toss gently.  

   Once the chicken is done, let it rest for 10 minutes before carving.

7. Serve:  

   Carve the chicken and arrange on a platter with the roasted vegetables. Serve alongside the refreshing Greek salad. The herbal, lemony notes of the chicken perfectly balance the salty, tangy freshness of the salad—each bite feels like a taste of the Aegean coast.

Summary:

This vibrant Greek roast chicken dinner is made effortlessly efficient with the Geedel vegetable chopper, which finely prepares the marinade and the classic Greek salad accompaniments. Its manual press design not only quickly releases the flavors of garlic and herbs but also ensures uniformly diced vegetables for a visually appealing and texturally perfect salad—allowing home cooks to easily recreate the essence of a Mediterranean feast.