Lunchbreak: Grecian style roasted chicken & details on Operation Taste

Greg Gaardbo of Chicago Culinary Kitchen

Chicago Culinary Kitchen

Texas BBQ & craft beer restaurant. Weekends only 11am-sell out (approx. 2pm)

773 N. Quentin Road, Palatine, IL


Operation Taste

Monday, March 4th from 6:30 to 10:30 p.m. at the Donald E. Stephens Convention Center in Rosemont (5555 N. River Rd., Rosemont, IL), more than 30 renowned Chicagoland chefs will come together for demonstrations and food tastings in support of Operation North Pole’s mission to serve children with life-threatening illnesses and their families, and raise funds for the organization’s annual Winter Wonderland event.

General admission tickets and discounted group packages are available for purchase. Guests looking for the real VIP experience can purchase tickets that also include a special early access VIP event from 5:30 to 6:30 p.m.

Buy your Operation Taste tickets today to enjoy a fantastic night of unlimited bites & beverages and the opportunity to rub elbows with some of Chicago’s best chefs. To purchase tickets, click here ( For more information about ONP’s mission, as well as information on how to volunteer or donate, visit their website.


Grecian style chicken – Serves 4 people

1 whole chicken (about 3lbs)

Salt & pepper (to taste)

½ cup Olive oil (plus a bit more to rub on the chicken)

1 stick of butter

1/2 cup white wine

Fresh garlic, minced (amount to your liking)

1 Tablespoon Granulated garlic

2 Fresh lemons, cut in half

3 Sprigs Fresh rosemary

3 Sprigs Fresh thyme

2 cups Mixed assortment of olives - black and green

Leave the chicken whole.

Season with salt, pepper and granulated garlic.

Place chicken in a pot or pan.

In a separate pot, melt the butter, add fresh garlic.  Then add the olive oil and wine.

Olive oil the chicken including under the skin.

Pour the butter/garlic/olive oil/wine mixture over the chicken.

Squeeze lemon all over the chicken and then stuff the lemons inside the chicken.

Add herbs and olives around.

Cook in a 375-400 degree oven.

Until golden brown and thighs have reached internal temp of 165.

Squeeze remaining lemon.


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