ISO: ISO: Mediterranean chicken....

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cheezz

Well-known member
A cafe near me serves a "Mediterranean Feast" for lunch that consists of plates of pita bread, humus, chopped cucumber/tomatoes in lemon juice & olive oil, and chicken. The chicken is fabulous (actually, it's all fabulous), and I asked the owner how he prepares it. He said the chicken is 'massaged' with lemon, olive oil, salt and mustard. After it sits a bit, it is cut into pieces and browned well in a pan. Has anyone ever made chicken like this? If so, do you have a recipe??

THANKS!

 
I found this......

A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish.

Prep Time: 15m
Cook Time: 1h 30m
Ready in: 1h 45m
Yield: 8 servings
Ingredients
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

 
Here is Evelyn's Greek Marinated chicken.

Greek Marinated Oven Baked Chicken. Evelyn

1/2 cup olive oil
juice of 1 to 1 1/2 lemons (depending on how tart you like your chicken. Start with 1 and if you think it needs more, do it the next time)
1 teaspoon dried rosemary, broken up between
your fingers
1 1/2 teaspoons dried oregano (if you can get Greek oregano - it will make a huge difference in taste)
2-3 garlic cloves, minced
salt and pepper

1 medium-sized potato per person (plus a couple 'for the pan' - I eat the really dark ones before I get dinner on the table), cut into large wedges


This is enough for about 6-8 chicken pieces, or 1 whole chicken.

Combine all the ingredients in a small bowl, and whisk to blend. Put chicken pieces (or whole chicken) into a ziploc bag or large bowl and pour marinade in. Turn chicken to coat. Leave a couple of hours for the chicken to absorb flavours.

Remove chicken from bag and pour marinade over potatoes in your baking pan. Add 1/2 cup water to the pan and give the potatoes a stir. Sprinkle generously with salt. Start the potatoes in the cold oven and add the chicken about 10 minutes after the oven has come to the right temperature (giving the potatoes another stir).

Push potatoes to the sides of pan to make a 'bed' for the chicken. Place chicken in the baking dish and sprinkle with salt. Bake in a very high (450F) oven for about 1 hour (for pieces) - 1 1/2 hours (for whole chicken), or until juices run clear when pricked with a fork.

If you are doing the whole chicken, I start breast side down and roast till golden-brown and then flip over to brown breast side-up. This keeps the breast meat juicy.

 
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