Ntina Zatse Of Queens Is The CW11 Chef For A Day Contest Winner
We shared our family recipes with you last week and asked you to share one with us in our "Chef For A Day" contest. Tons of CW11 viewers responded, but we could only pick one.
Middle Village, Queens resident Ntina Tomaras Zatse is the winner and she will be showing us how to cook her Classic Greek Roasted Chicken With Lemon and Oregano!
And Channel 11 has been an important part of her life. "WPIX/CW11 have been with me since childhood. From the days after school when I would watch the games you would have on and I would be shouting “PIX” at the same time as with that lucky kid. Or, every Christmas with the Yule Log, that made us feel special. When you announced you were to start a Morning News Program, I was glad. Now I have a matching set of morning and evening news programs," explained Zatse.
And she's been cooking since she was a child too. Growing up, it was her responsibility to have dinner ready for everyone in her family. And this recipe "was the classic meal I would serve my family back then. Now, that I am all grown up and have a family of my own I can serve the same classic meal."
Congratulations, Ntina!
RECIPE, VIDEO AND PICTURES AFTER THE JUMP...
Classic Greek Roasted Chicken With Lemon and Oregano
Recipe Courtesy of Ntina Tomaras Zatse, CW11 viewer
Ingredients
1 roasting chicken (around 4 pounds)
1/4 cup, plus 1 to 2 tablespoons olive oil
Salt and fresh ground black pepper to taste
2 lemons, juiced and lemon halves reserved
1 cup chicken stock, plus more if necessary
1 tablespoon, plus 1/2 teaspoon dried Greek oregano
1 1/4 teaspoons dried thyme
4 garlic cloves finely chopped (divided)
2 pounds russet potatoes, peeled and quartered lengthwise
Directions
1. Preheat oven to 450 degrees Fahrenheit.
2. Rub chicken with one to two tablespoons of olive oil. Season chicken with salt and pepper, also season the inside cavity with salt, pepper, 1/2 teaspoon of oregano, 1/4 teaspoon of thyme, one chopped garlic clove and add two of the reserved lemon halves, then tie legs together.
3. For the basting liquid: In a small bowl combine chicken stock, olive oil, lemon juice and the remaining oregano, thyme and garlic.
4. Add potatoes to roasting pan, season with salt and pepper. Pour half of the basting liquid over the potatoes and toss to coat well. Push potatoes to the sides of the roasting pan and place chicken in the middle and pour remaining basting liquid over the chicken. Place pan in the hot oven and immediately reduce oven to 350. Bake for 1 hour 15 minutes to 1 hour 30 minutes, basting chicken every 10 minutes. Add more chicken stock to potatoes if they start looking dry. At the end of cooking time, check the chicken and potatoes for doneness.
5. Chicken should golden and tender. The potatoes should easily give when pierced with a knife or fork. If potatoes need more time in the oven, remove chicken and set aside to rest. Increase oven to 450. Add more Chicken stock if necessary and bake for another 15 to 20 minutes.
6. Serve with feta, crusty beard and a good Greek white wine.
Kali Orexi! (Good Appetite!)
"PIX! PIX! PIX! PIX! PIX!"
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Comments: 19
is tina single or married? i live nearby her in howard beach and would like to meet her...
is tina single or married? i live nearby her in howard beach and would like to meet her...
I really think Suki loves these cooking segments - I don't see any other anchors in her place. Wonder why...
I thought the segment was really fun. Tina was bright, upbeat, and seemed to have a good connection with Suki. I would LOVE to see more of her an her recipes in future segments. I might even be tempted to try and cook them as well! lol
A very nice segment. Mrs Zatse should be a regular!
Wow!!! What a classic dish! We love Greek food and cooking! Where can we find Tina's cook book?? Does she own a restaurant?
Wow! What a great segment. Where else have I seen Tina the chef? She is soooo funny and personable...what a great TV personality. This girl can COOK!!!! I am an avid PIX fan....Please invite Tina back for some more great recipes! This is the Greek Rachel Ray!
My wife made the Roasted Chicken last night, and it was the best I've had. We frequent Astoria restaraunts when we're in the mood for Greek food, but none can compare to this recipe for Lemon Chicken and Potatoes; the best!!! Tina seemed very personable and an nold school type cooker. I'm thinking she's the next Rachel. There must be a slot somewhere on channell 11.
Hey get in line buddy :)
I thought the chicken was very authentic to the Greek style cooking. Does she know any other recipes we can try, like Mousaka? How about having her back again?
HI I WANTED TO BAKE THE CHICKEN BUT COULDNT FIND CHICKEN STOCK IS THERE ANOTHER NAME FOR IT
Bring Tina back!!!
Fabulous job Tina! I can't wait to give your recipe a try. I would love to see some of your other recipes too! I need help in the Greek recipes department. You've got to make it for us our next trip to NY :0) Love to you & the guys from FL
Hi, This is for Doris Cassinelli.
Canned or box chicken broth is an excellent substitute. You can find the broth on your supermarket shelves. You could also use chicken bouillon cubes or chicken base. All you have to do in dissolve in simmering water. Follow the package direction for correct measurements.
Thank you for your question.
I was so impressed by this young woman and her recipe that I decided to try it for Thanksgiving. The only ingredient I couldn't find was "Greek" oregano. I was so nervous that I wouldn't be able to duplicate Tina's recipe so after shopping, chopping and getting everything ready, I watched the Pix video again. I LOVED how she used her hands to mix the ingredients. My Italian grandmother used to do the same. It is for sure the sign of a confident chef. Watching Tina prepare the roast again relaxed me and I felt confident going forward. Well, I just want to thank you for not one, but two delicious meals Tina. Even the left overs were superb. My husband and I love Greek food, so it was very special for us to make and enjoy this dish. Like others who have written before me, you should have your own cooking show. You have the personality, looks and temperament for it. And I'll bet you have many other great Greek recipes to share. This cuisine has not been explored enough here in America. Now's the chance.
I loved the segment, I don't get to try much Greek food and can't wait to make this. Will Tina be on regularly? I'd love to try new things, we need a Greek Chef to show us how its done!
Thank you!! Mara Hester Austin, TX
Ditto on Kalliope’s comments posted in this blog on November 22, 2008 9:38 PM (but I suspect a conflict of interest). Although I’ve seen numerous Greek chefs use dried herbs I’m wondering whether Ntina has instead tried using fresh herbs? If so, why does Tina prefer dried herbs? I absolutely loved the segment and think we need to see more of Tina on TV—perhaps she’ll share with us her Cretan fava recipe?
This was an awesome segment!!!
Tradional healthy cooking!!
Tina should have an ongoing appearance on the show!!!
What a great segment. Tina was vibrant, fun and really knows her stuff. This girl can cook! Would love to see her again with more great Greek recipes.