How to Make the Best Easy Greek Marinade- the Fed Up Foodie

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

subheading: For the Marinade:

2 to 3 tbsp lemon zest *about 3 to 4 large lemons

⅔ cup lemon juice *about 3 to 4 juicy large lemons

10 large cloves garlic *crushed or minced

1 cup extra virgin olive oil

1 tbsp dried oregano

1 tsp red chili pepper flakes

½ tsp sea salt

subheading: For the Chicken:

1 large chicken *cut into half (see notes above in post)

Directions at thefedupfoodie.com

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