Wednesday, April 28, 2010

Baked Greek Chicken

Today's recipe is from my friend Ruth.
Don't let the length of these instructions scare you away!
This recipe sounds DELICIOUS!

Baked Greek Chicken


1 whole broiler/fryer chicken -- cut up (I used thighs and breasts)
1 tsp salt
2 lemons
3 cloves garlic, crushed
1 T fresh oregano, chopped
1/8 tsp black pepper
1 T olive oil
1 fennel bulb, cored and sliced
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta
Preheat oven to 425. 
 Pat chicken dry.  Loosen skin and sprinkle 1/2 tsp salt under the skin.  

Grate zest of one lemon, then cut lemon in half and juice.  
In small bowl, stir together 2 tsp. zest, 2 T of lemon juice, remaining 1/2 tsp salt, 
garlic, oregano and pepper.  
Tuck half of this mixture under the skin of chicken.  

Cut peel off of second lemon, chop into pieces.
Add olive oil to remaining herb mixture in bowl.  
Toss with sliced fennel and chopped lemon.  
Transfer to a large baking dish.  
Top with chicken pieces and bake at 425 for 40 minutes 
(I baked it longer -- until it was really golden brown -- like closer to an hour). 
Meanwhile, cook orzo following package directions.  
Drain and transfer to a bowl.  
Transfer chicken to a platter and spoon fennel and some of the
 drippings from the pan in with the orzo.  
Add olives and feta and stir to combine.  
Serve warm.

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