Greek Roast Chicken with Caper Butter, Roast Lemons and Skordalia

Page 24

| Course Type: Main Courses

(1 review)

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Love this roast chicken! It came out moist and flavorful with a wonderful crispy skin. The caper butter was easy to assemble and gave just the right amount of tang and saltiness to the bird. I didn't make the Skordalia - but I will in the near future. Served this with a garlic-y yogurt - cucumber salad.

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