Members’ Journal
Greek-Inspired Roast Chicken in the Blue Hour Glow
Mary’s Blue Hour Bistro
Published Updated
Lemon-oregano chicken, garden tomatoes and strawberries with vanilla cream made an unfussy summer dinner at Mary’s Blue Hour Bistro.
Dinner at Mary’s Blue Hour Bistro began with a plan for the grill, but the Greek lemon-oregano chicken quarters ultimately went into the oven—a simple change that kept the bright, savory character of the meal intact.
Roasted zucchini and peppers joined the chicken, while a green salad showcased homegrown tomatoes and tomato-and-basil feta. Together, the dishes carried the Greek theme across a colorful, relaxed menu without making the evening feel overworked.
Dessert was just as direct: strawberries topped with freshly whipped cream and a teaspoon of vanilla. Mary happily gave “Big Daddy” credit for that small flourish, and the guests liked the vanilla-spiked cream enough to say they would make it that way themselves.
The table captured the spirit of the night. Set outdoors after dark, it glowed with candles and a cheerful strand of multicolored lights along the railing; wine glasses and place settings waited in the warm pool of light. With crickets in the background, good company around the table and a menu that adapted easily along the way, this was a dinner whose pleasures came from keeping things bright, generous and unfussy.
Tonight’s Menu
Greek lemon-oregano roasted chicken quarters
Roasted zucchini and peppers
Green salad with homegrown tomatoes and tomato-and-basil feta
Strawberries with vanilla whipped cream
Open the Recipe Card
# Greek Lemon-Oregano Grilled Chicken Quarters
**Timing & heat:** Marinate 3–6 hours refrigerated; grill at 375–400°F for 40–50 minutes, then direct heat 2–4 minutes; rest 8–10 minutes.
## Ingredients
– 6–8 chicken quarters
– ½ cup olive oil
– ¼ cup fresh lemon juice
– Zest of 2 lemons
– 8 garlic cloves, finely grated or crushed
– 2 tablespoons dried oregano
– 2 teaspoons ground coriander
– 1 teaspoon black pepper
– 1 tablespoon Diamond Crystal kosher salt **or** 2 teaspoons Morton kosher salt
– Optional: ½ teaspoon crushed red pepper
## Steps
1. Whisk together everything except the chicken. Coat the chicken thoroughly and refrigerate for 3–6 hours, turning once if convenient.
2. Remove chicken about 30 minutes before grilling. Let excess marinade drip off and blot heavy garlic patches from the skin.
3. Set up two-zone charcoal heat at 375–400°F. Cook mostly over indirect heat, starting skin-side up, for 40–50 minutes; rotate as needed.
4. Crisp skin-side down over direct heat for 2–4 minutes.
5. Cook until the thigh reaches 175–185°F, then rest 8–10 minutes.
## Watch For
– Do not marinate overnight; the lemon juice can affect the texture.
– Garlic patches can burn over direct heat.
– Use the thigh temperature—not appearance alone—to confirm doneness.