Aegean Sunday Supper

1. FINAL MENU

• Name of the meal: Aegean Sunday Supper
• Cuisine type: Greek
• Serve time: 5:00 PM

This menu is worth sitting down for because it balances a warmly roasted, lemon-and-oregano-scented chicken — the convivial centrepiece — with bright, texturally contrasting Greek sides: crisp salad dressed at the last minute, cooling tzatziki, nutty tomato-orzo studded with feta, and golden lemon potatoes that share the oven and the chicken's pan juices. Designed for one cook and five diners (2 adults, 3 kids), the plan times every finish-to-order element to the serve time so plates arrive at peak texture.

• Greek Lemon-Oregano Roasted Chicken
• Oven-Roasted Lemon Potatoes
• Tomato Orzo (Kritharaki) with Feta
• Tzatziki
• Greek Village Salad (Horiatiki) — dress at serve time
• Warm pita (heat at finish)
• Kid-friendly Sparkling Greek Lemonade
• Assyrtiko white wine (adult beverage)

2. FULLY EXECUTABLE RECIPES

Greek Lemon-Oregano Roasted Chicken

Equipment

• 1 rimmed 13 x 9-inch roasting pan (or 9 x 13-inch)
• Kitchen thermometer (instant-read)
• Small bowl
• Whisk or fork
• Cutting board and chef’s knife

Ingredients (serves 5)

• 6 bone-in, skin-on chicken thighs (approx. 3 lb total)
• 3 tablespoons olive oil⁺
• 3 tablespoons fresh lemon juice⁺ (about 1½ lemons)
• 4 garlic cloves, minced⁺ (about 1½ tablespoons)
• 2 teaspoons dried oregano⁺
• 2 teaspoons kosher salt⁺
• 1 teaspoon ground black pepper⁺
• 1 medium lemon, sliced (for placing in pan)⁺

Practical substitutions

• If skin-on thighs are unavailable, use 3 lb bone-in chicken pieces (mix thighs and drumsticks). If dried oregano is unavailable, use 2 teaspoons fresh chopped oregano.

Cooking / Baking

• Oven temperature: 425°F
• Roast time in oven: 40 minutes
• Target internal temperature: 165°F measured in the thickest part of thigh without touching bone
• Total cook time: 55 minutes (15 min active prep + 40 min roast)

Instructions

1. Preheat oven to 425°F with rack in center.
2. Pat chicken pieces dry with paper towels. Place in the 13 x 9-inch roasting pan, skin side up with space between pieces.
3. In a small bowl whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, dried oregano, 2 teaspoons kosher salt and 1 teaspoon black pepper.
4. Spoon and brush the mixture evenly over chicken pieces and under the skin where possible. Tuck 1 lemon sliced into the pan among chicken.
5. Arrange potatoes (see Oven-Roasted Lemon Potatoes recipe) around the chicken if following the joint-oven plan; otherwise place chicken on its own pan.
6. Roast in the preheated 425°F oven for 40 minutes. Begin checking at 35 minutes: insert instant-read thermometer into thickest part; target 165°F. If not at temp, roast up to 5 more minutes.
7. Remove pan from oven at 165°F, tent loosely with foil, and let chicken rest 10 minutes before serving. Reserve pan juices for drizzling.

Oven-Roasted Lemon Potatoes

Not low-carb: potatoes.

Not paleo: yukon gold.

Equipment

• Same 13 x 9-inch rimmed roasting pan as chicken (potatoes arranged around chicken) OR 12 x 9-inch rimmed baking dish if using separate pan
• Cutting board and knife

Ingredients (serves 5)

• 2.5 lb Yukon Gold potatoes, scrubbed and cut into 1 to 1½-inch wedges
• 3 tablespoons olive oil⁺
• 1.5 tablespoons fresh lemon juice⁺ (about ¾ lemon)
• 2 garlic cloves, minced⁺
• 1 tablespoon dried oregano⁺
• 1 teaspoon kosher salt⁺
• 1/2 teaspoon ground black pepper⁺

Practical substitutions

• Russet potatoes are acceptable; they will be fluffier. If fresh lemon is unavailable, use 2 teaspoons bottled lemon juice.

Cooking / Baking

• Roast temperature: 425°F (same as chicken)
• Roast time: 40 minutes (roast with chicken)
• Total cook time: 55 minutes (15 min prep + 40 min roast)

Instructions

1. Toss potatoes in a bowl with 3 tablespoons olive oil, 1.5 tablespoons lemon juice, minced garlic, 1 tablespoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Spread potatoes in a single layer in the pan around the chicken (if using same pan) or in a separate 12 x 9-inch pan.
3. Roast at 425°F for 40 minutes, turning potatoes once at the 20-minute mark for even browning. Potatoes should be golden and tender when pierced with a fork.
4. Remove at same time as chicken (about 4:50 PM on timeline). Keep warm in the pan; if finishing earlier than serve, hold no more than 15 minutes before service.

Tomato Orzo (Kritharaki) with Feta

Not gluten-free: orzo.

Not dairy-free: feta.

Not low-carb: orzo.

Not paleo: orzo.

Equipment

• 2-quart saucepan with lid
• Wooden spoon
• Measuring cups and spoons

Ingredients (serves 5)

• 1.5 cups dry orzo (about 9 oz) — Dry Goods
• 2 tablespoons olive oil⁺
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 cup canned crushed tomatoes (8 fl oz) — Dry Goods
• 3 cups low-sodium chicken broth (24 fl oz) — Dry Goods
• 1 teaspoon lemon zest⁺
• 4 ounces feta, crumbled⁺
• 1 teaspoon kosher salt⁺
• 1/2 teaspoon ground black pepper⁺

Practical substitutions

• If chicken broth is unavailable use 3 cups water + 1 chicken bouillon cube dissolved.
• If crushed tomatoes not available, use 1 cup diced tomatoes, briefly purée.

Cooking / Baking

• Stove-top simmer time: 12–14 minutes active simmer + 4–5 min final rest
• Total cook time: 25 minutes

Instructions

1. Heat 2 tablespoons olive oil in the 2-quart saucepan over medium heat.
2. Add the chopped yellow onion and sauté 3–4 minutes until softened.
3. Add 1.5 cups dry orzo and toast, stirring, for 1–2 minutes until edges turn a shade darker.
4. Stir in 1 cup crushed tomatoes and 3 cups chicken broth, bring to a simmer.
5. Reduce heat to medium-low, cover partially, and simmer gently for 12–14 minutes, stirring once or twice, until orzo is al dente and most liquid is absorbed.
6. Remove from heat, stir in 1 teaspoon lemon zest and 4 ounces crumbled feta. Cover and let rest 4–5 minutes before fluffing with a fork. Taste and adjust salt if needed (do not oversalt; feta is salty).

Tzatziki

Not dairy-free: yogurt.

Not paleo: yogurt.

Equipment

• Box grater or food processor grating disk
• Fine-mesh sieve or clean kitchen towel
• Small mixing bowl
• Spoon

Ingredients (serves 5)

• 16 ounces plain Greek yogurt (1 container) — Dairy
• 1 medium cucumber, peeled if waxed, grated and drained (about 8 oz)⁺
• 1 garlic clove, minced⁺
• 1 tablespoon fresh lemon juice⁺
• 1 tablespoon olive oil⁺
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
• 3/4 teaspoon kosher salt⁺
• 1/4 teaspoon ground black pepper⁺

Practical substitutions

• If fresh dill is unavailable, use 2 teaspoons dried dill.

Cooking / Baking

• No cooking. Active prep time: 15 minutes
• Total cook time: 15 minutes

Instructions

1. Grate cucumber coarsely on a box grater. Put grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with 1/4 teaspoon salt, let sit 5 minutes, then squeeze out excess liquid until cucumber is only moist.
2. In a bowl combine 16 ounces Greek yogurt, drained cucumber, minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, chopped dill, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until smooth.
3. Refrigerate until service. (Tzatziki holds cold; finish early and keep chilled.)

Greek Village Salad (Horiatiki) — dress at serve time

Not dairy-free: feta.

Not paleo: feta.

Equipment

• Large mixing bowl
• Chef’s knife and cutting board

Ingredients (serves 5)

• 3 large ripe tomatoes, cut into wedges (about 2½ cups) — Produce
• 1 medium cucumber, sliced thick (about 1½ cups)⁺
• 1/2 medium red onion, thinly sliced
• 1 medium green bell pepper, sliced into rings
• 1/2 cup pitted Kalamata olives
• 5 ounces block feta, cut into 1/2-inch cubes or large crumbles⁺
• 3 tablespoons olive oil⁺
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano⁺
• 1 teaspoon kosher salt⁺
• 1/2 teaspoon ground black pepper⁺

Practical substitutions

• If Kalamata olives unavailable, use 1/2 cup brine-cured black olives.

Cooking / Baking

• No cooking. Active assembly time: 8–10 minutes (dressing and toss at finish)
• Total cook time: 10 minutes

Instructions

1. Chop tomatoes, cucumber, onion and green pepper and place in a large bowl.
2. At serve time (final 3–5 minutes), whisk 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Pour over vegetables, toss gently, top with 5 ounces feta and 1/2 cup Kalamata olives, and serve immediately.

Warm Pita

Not gluten-free: pita.

Not low-carb: pita.

Not paleo: pita.

Equipment

• Oven or skillet
• Baking sheet (if oven)

Ingredients (serves 5)

• 8 store-bought pita rounds (6–8-inch)

Practical substitutions

• If pita unavailable, use 8 small flatbreads or warm naan; heat time similar.

Cooking / Baking

• Oven: 400°F for 3–5 minutes; or skillet: 1 minute per side over medium-high
• Total cook time: 5 minutes (finish-to-order)

Instructions

1. At final service window (last 5 minutes), place pita on a baking sheet and warm in 400°F oven for 3–5 minutes until pliable and warm. Alternatively, warm individually 1 minute per side in a dry skillet over medium-high heat.
2. Keep covered with a clean towel until serving.

Kid-friendly Sparkling Greek Lemonade (serves 5)

Not low-carb: syrup.

Not paleo: sugar.

Equipment

• Pitcher
• Measuring cups and spoons
• Spoon
• Glassware and ice

Ingredients (makes 5 servings)

• 40 fl oz sparkling water (5 cups)
• 3/4 cup fresh lemon juice (12 tablespoons)⁺ (about 6 lemons)
• 1/3 cup simple syrup (to make: 1/3 cup granulated sugar + 1/3 cup water) — Dry Goods
• Ice
• 1 lemon, thinly sliced (for garnish)⁺

Cooking / Baking

• No cooking (simple syrup boiled briefly)
• Total prep time: 10 minutes (including making simple syrup)

Instructions

1. Make simple syrup: combine 1/3 cup granulated sugar and 1/3 cup water in a small saucepan, bring to a bare simmer until sugar dissolves (about 1–2 minutes). Cool.
2. In a pitcher combine 3/4 cup fresh lemon juice and cooled simple syrup. Add 40 fl oz sparkling water and stir gently.
3. Serve over ice in glasses with lemon slice garnish. Chill 30 minutes before service if possible.

Assyrtiko White Wine — adult beverage (serves adults)

Not no pork, no alcohol: assyrtiko.

Equipment

• Wine glasses
• Optional: ice bucket

Ingredients (serves 2 adults)

• Assyrtiko white wine, 1 bottle (750 ml) — Drinks

Cooking / Baking

• None

Instructions

1. Chill bottle in refrigerator to 45–50°F at least 2 hours before service if possible. Open and decant at service time if desired. Serve chilled.

3. LINEAR TIMELINE (3:55 PM–5:00 PM)

• 3:55 PM: (All) Start oven preheat to 425°F; gather all equipment and ingredients on counter; set a timer for 15 minutes blocks. Begin chicken and potato prep simultaneously: lay out chicken pieces, pat dry.
• 3:57 PM: (Potatoes) Cut 2.5 lb potatoes into wedges; place in mixing bowl.
• 4:00 PM: (Potatoes) Toss potatoes with 3 tbsp olive oil, 1.5 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp dried oregano, 1 tsp kosher salt and 1/2 tsp pepper; transfer to roasting pan, spread in single layer leaving space for chicken placement.
• 4:03 PM: (Chicken) Mix 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 2 tsp kosher salt and 1 tsp pepper; brush onto chicken and arrange chicken pieces in roasting pan with potatoes around (or place chicken on its own pan if preferred); tuck sliced lemon among chicken.
• 4:08 PM: (All) Confirm oven at 425°F; slide roasting pan with chicken and potatoes into center rack; start oven timer for 40 minutes (target removal 4:48–4:50 PM).
• 4:10 PM: (Tzatziki) While chicken roasts, grate 1 cucumber for tzatziki, salt briefly and squeeze excess water; mince 1 garlic clove. In a bowl combine 16 oz Greek yogurt, drained cucumber, 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped dill, 3/4 tsp salt and 1/4 tsp pepper. Cover and place in refrigerator.
• 4:20 PM: (Orzo) Heat 2 tbsp olive oil in 2-qt saucepan over medium; add 1 medium chopped yellow onion and sauté 3–4 minutes until softened.
• 4:24 PM: (Orzo) Add 1.5 cups dry orzo and toast 1–2 minutes, stir in 1 cup crushed tomatoes and 3 cups chicken broth; bring to a simmer.
• 4:28 PM: (Orzo) Reduce to medium-low, partially cover and simmer gently; set a timer for 12–14 minutes. (This runs while you check oven.)
• 4:33 PM: (Oven check) Quickly check chicken color—no more than 1–2 minutes of attention; rotate pan if one side browning faster.
• 4:40 PM: (Orzo) Stir orzo gently once, confirm liquid nearly absorbed; continue simmer.
• 4:46 PM: (Orzo) Taste orzo for doneness; when al dente (about 12–14 min total), remove from heat, stir in 1 tsp lemon zest and 4 oz crumbled feta; cover and set aside, keeping lid on. (Orzo finish at ~4:48–4:50.)
• 4:48 PM: (Oven) Begin final check of chicken and potatoes; measure chicken temp in thickest thigh (target 165°F).
• 4:50 PM: (Oven) Remove roasting pan from oven; tent chicken loosely with foil and let rest in pan for 8–12 minutes. Potatoes are done — keep in pan.
• 4:50 PM: (Orzo) If not already done, finish orzo now (stir in feta and cover); keep covered.
• 4:51 PM: (Salad prep) Chop tomatoes, slice the remaining cucumber and green pepper, and thin-slice 1/2 red onion; place vegetables in large bowl but DO NOT ADD dressing yet.
• 4:52 PM: (Tzatziki) Take tzatziki from refrigerator and give a quick stir; taste for salt and adjust if needed.
• 4:53 PM: (Pita) Place 8 pitas on a baking sheet; set oven to 400°F (or use skillet). If using skillet, heat skillet now.
• 4:54 PM: (Kid drink) Finish sparkling lemonade: combine 3/4 cup fresh lemon juice and 1/3 cup cooled simple syrup in pitcher, add 40 fl oz chilled sparkling water and stir; place in fridge or on ice.
• 4:55 PM: (Salad — final) Whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper; pour over salad vegetables, toss gently, top with 5 oz feta cubes and 1/2 cup Kalamata olives. (This is dress-at-serve-time; finish within ~5 minutes.)
• 4:55 PM: (Pita) Warm pitas in 400°F oven for 3–5 minutes or warm in skillet 1 minute per side.
• 4:56 PM: (Plating prep) Fluff orzo with fork, add any remaining feta crumbles on top. Spoon pan juices over chicken and potatoes as desired.
• 4:58 PM: (Final checks) Remove pitas from oven; transfer chicken to a serving platter (if you prefer), carve/tidy. Arrange tzatziki and warm pitas on table. Open Assyrtiko wine and set in ice bucket to chill slightly if needed.
• 4:59 PM: (Set table) Place chicken, potatoes, orzo, salad, tzatziki, pitas, and drinks ready at the pass; pour kid sparkling lemonade into glasses with ice and lemon slices; adults: pour Assyrtiko into wine glasses now or allow guests to serve themselves.
• 5:00 PM: Serve all dishes to the table exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Lemons — 9 lemons total (fresh lemon juice and slices) ⁺
• Yukon Gold potatoes — 2.5 lb
• Garlic — 7 cloves total ⁺
• Medium cucumbers — 2 cucumbers ⁺
• Large ripe tomatoes — 3 tomatoes
• Yellow onion — 1 medium
• Red onion — 1/2 medium
• Green bell pepper — 1 medium
• Fresh dill — 2 tablespoons (or fresh bundle to yield 2 tbsp)
• Fresh lemon slices for garnish — included in lemons above ⁺

Meat / Seafood

• Bone-in, skin-on chicken thighs — 6 pieces (approx. 3 lb)

Dairy

• Plain Greek yogurt — 16 oz
• Feta cheese — 9 oz total (4 oz for orzo + 5 oz for salad) ⁺

Dry Goods / Pantry

• Olive oil — 3/4 cup (12 tablespoons) total ⁺
• Dried oregano — 2 tablespoons total ⁺
• Kosher salt — 5 3/4 teaspoons total ⁺
• Ground black pepper — 2 3/4 teaspoons total ⁺
• Dry orzo — 1.5 cups (about 9 oz)
• Canned crushed tomatoes — 8 fl oz (1 cup)
• Low-sodium chicken broth — 24 fl oz (3 cups)
• Granulated sugar — 1/3 cup (for simple syrup)
• Red wine vinegar — 1 tablespoon
• Kalamata olives, pitted — 1/2 cup
• Simple syrup water (for making syrup) — 1/3 cup (use tap water)

Drinks

• Sparkling water — 40 fl oz (5 cups) (kid sparkling lemonade)
• Assyrtiko white wine — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper or dried chili flakes for adults who want extra heat at the table (not included in base seasoning).
• Global substitution note: dried dill may be used instead of fresh dill in tzatziki (2 tsp dried ≈ 2 tbsp fresh).
• Child-safety note: Keep the hot roasting pan and oven door away from small children while roasting and during rest; use oven mitts and set pan on a low counter area out of child reach.
• Timeline risk(s): The tightest execution window is the 4:10–4:50 PM oven roast period when the cook must also prepare orzo and tzatziki. The main risk is simultaneous stove-top attention (orzo) while monitoring roast. Mitigation: follow sequence exactly, start orzo at 4:20–4:24 and use gentle simmer; set timers for 12–14 minutes and use the oven check at 4:33 PM to limit interruptions. Keep mise en place (onion chopped, orzo measured) before chicken goes in.
• Latest safe start time: You can start as late as 3:55 PM for a 5:00 PM serve.