Monday, January 14, 2013

Greek Garlic Chicken

I make chicken just about every week or two, and I'm always looking for new/different recipes to use so we don't feel like we're eating the same thing over and over.  I found this recipe in Kosher by Design: Short on Time.  I love kalamata olives, so I knew I wanted to try this one out.

It was pretty simple to make (though the whole "short on time" part didn't really apply to this recipe.  The "5 min prep time" took about 25 min, and that's before it cooks for an hour, but that's ok since I made this on a Sunday so I didn't have as much of a time constraint.  I made a few adjustments - the first being that the recipe in the book calls for 2 whole chickens, so I made half a batch (and actually only used leg quarters cut into thigh & drumsticks due to not being able to get to the better store to pick up a full chicken).  I mean, unless I had a family of 4 and wanted leftovers, there's no reason to make two whole chickens!

The chicken came out delicious.  My husband inhaled it and I know there's going to be a fight over the leftovers (only 2 pieces left!).

Greek Garlic Chicken (slightly adapted from Kosher By Design: Short on Time)

1 chicken, cut into eighths
1 onion, cut into large chunks
1 lemon
6-8 sprigs fresh oregano
5 cloves garlic, halved
1/4 cup olive oil
1/2 cup white wine
3/4 cup kalamata olives, pitted and coarsely chopped
1/4 cup kalamata olives, whole for garnish

- Preheat the oven to 450 degrees.  Place the chicken pieces in a single layer, skin-side-up in a 9x13 baking dish.
- Add the onion chunks.  Slice the lemon in half lengthwise.  Squeeze the lemon halves over the chicken.  Cut each lemon half into 4 pieces, add to the chicken.
- Set aside 2 sprigs of oregano and strip the leaves from the rest.  Scatter the leaves and stripped sprigs over the chicken.  They will add their perfume to the dish. 
- Add the garlic and season with salt and pepper.  Drizzle with the oil and wine.  Toss the mixture together.  Sprinkle the chopped olives over the chicken.
- Bake, uncovered, for 45min - 1 hour, or until chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180 degrees.
- Transfer to a platter and garnish with whole olives and reserved oregano sprigs.

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