In Homewood, Alabama, if you say you’re going out for “Greek‑and-three,” folks will assume you’re headed to Johnny’s Restaurant (see “When Greek and Southern Food Link Up”) for lunch.
There, on the menu behind the counter, you’ll see Greek baked chicken, a superflavorful dish of tender and juicy marinated and roasted chicken with tons of herbs and lemon. It comes with three sides, hence “Greek-and-three.” Once I’d tried it for myself, I knew I wanted to create my own version of this simple yet complex-tasting dish.