Add the orange juice, orange zest, salt, and freshly ground black pepper. Stir well and let the mixture come to a boil, until it starts to thicken and becomes syrupy.

Place the chicken roll in a baking dish, pour the orange mixture over it, turning the roll so it is well coated on all sides. Season with salt and freshly ground black pepper.

On a cutting board, using a sharp knife, cut the potatoes into thin wedges, cut the chestnuts in half, and the dried apricots into quarters.

Heat a non-stick pan over high heat and add the butter to melt.
Sauté the chestnuts and apricots for 3–4 minutes, until they absorb the butter’s aroma, then deglaze with the brandy and allow the alcohol to evaporate.

Add the contents of the pan to the baking dish with the chicken roll, along with the potatoes.
Bake in a preheated oven at 180°C (fan), for 65–70 minutes, covering the dish for the first 35–40 minutes, then uncovering it for the remaining cooking time.

2. Place the chicken rolls in a Pyrex dish, pour over the butter mixture and turn them so the mixture coats them all over.

3. Season with salt and freshly ground pepper, add the white wine and the chicken stock to the dish, cover with foil, and bake in a preheated oven at 200 °C for 40-45 minutes.

4. After 15 minutes, remove the foil and continue baking for another 15 minutes, until the rolls are nicely browned.

5. When the chicken rolls are ready, transfer them to a cutting board, carefully remove the netting with the help of a knife, and cut the rolls into slices.

6. Serve on large plates the mashed potatoes together with the chicken rolls and 3-4 tablespoons of their sauce.

2. In an ovenproof dish, combine the tomato sauce, olive oil, grated onion, garlic powder, olives, salt and pepper; mix well.

3. Generously season the mini chicken rolls with salt and freshly ground pepper, place them in the sauce and sprinkle with thyme.

4. Cover the dish first with parchment paper and then with foil.

5. Bake for 1 hour and 10 minutes.

6. Remove the dish from the oven, switch the oven to grill, remove parchment and foil, and return to the oven for 3-4 minutes, until the rolls are lightly browned.

7. Slice the rolls. Spoon over the rich sauce and serve with toasted bread slices sprinkled with sea salt and dried thyme.

While the roll is in the oven, on a cutting board, with a sharp knife, cut the Florina pepper into thin sticks and finely chop the onion, leek and garlic.

Heat a wide sauté pan over high heat, add the olive oil, and sauté the onion, leek, garlic and Florina pepper for 3–4 minutes, seasoning with salt and freshly ground pepper.

Add the kritharaki (orzo) and the butter, sauté 1–2 minutes more, then deglaze with the white wine.

After the chicken has baked for 35 minutes, remove the dish from the oven. Add the kritharaki with the sautéed vegetables, pour in the chicken stock, add the lemon zest and juice, the oregano, salt and freshly ground pepper, and mix well.

Return the Pyrex to the oven and bake a further 30–35 minutes until the chicken roll and the kritharaki are cooked through.

When the Giouvetsi is ready, take the Pyrex dish out of the oven, carefully remove the netting, slice, and serve on large plates. Drizzle each serving with a little olive oil and grind over a touch of fresh pepper.

Heat a large non-stick frying pan over high heat, sauté the diced vegetables in batches (except the onion) with the olive oil until nicely browned, seasoning with salt and freshly ground pepper. Transfer the browned vegetables to a clay casserole (gastra) and add the chicken roll.

Return the pan to high heat, add the butter and let it melt. Sauté the chopped onion for 2–3 minutes.

Stir in the honey, sprinkle over the flour and mix well until the two combine.

Deglaze with the chicken stock, then add the citrus zest and juices, salt and freshly ground pepper.

Stir thoroughly and pour the contents of the pan over the vegetables in the casserole.

Add the chicken roll to the casserole and bake in a preheated oven at 210°C, using the top and bottom heat function, for 1½ hours.

When the chicken roll is cooked through, remove it from the oven and let it rest. Carefully remove the netting, then slice it into pieces and serve on large plates along with the vegetables.

Bake in the oven (fan setting) at 190 °C for 45 minutes. Open the foil and bake for 15 minutes more, turning once, until the roll is nicely browned.

Beat together the mustard, soy sauce and the juice of the lemon until smooth. Boil the potatoes (cut in cubes), then mash with a whisk or a potato masher. Add a little butter and milk, season with salt and pepper.

Transfer the mash to a bowl, rinse the pot, put it back over the heat with a little olive oil and sauté the mushrooms and pepper. Take the pot off the heat and put the mash back in.

Serve the chicken roll on a wooden cutting board and accompany with the garnish served in small bowls.