Spring Chicken

Here’s a chicken dish I made for dinner the other night when I found myself craving something with Greek flavors—lemon, garlic, oregano, feta. I thawed and squeezed dry 2 10-ounce packages frozen spinach. Added about 4 ounces feta cheese (the good creamy sheep’s milk kind), and 2 cloves crushed garlic. Then I stuffed this mixture underneath the skin on 4 chicken quarters, gave it all a squeeze of lemon, a sprinkle of oregano and baked at 375 for about an hour. Served it with sautéed corn cut from the cob, and roasted fingerling potatoes. Delicious.