Mediterranean Roasted chicken on a weeknight is a simple and elegant meal. With just a little bit of effort – and you know me when I say a little bit, that’s what I mean – you can make a meal that your family will enjoy and talking about it for days.
But first – a quick acknowledgement about store-bought roast chickens. We’re all tempted by the roasted chickens at the market – you know the ones – cooked and packed in a ready-to-go case. I used to like them too because they are certainly quick and easy … and at first glance they seem like a good deal. But there are a few things you may wish to consider before you purchase that next deli-roasted chicken:
- Compare the weight of that roasted bird with a whole chicken in the meat department for the same money. The roasted bird is usually more than a pound smaller.
- The roasted birds you take home are injected with a variety of ingredients to enhance flavor and juiciness – many I can’t pronounce and usually they have a lot of sodium (salt) and that’s not a good thing.
I’m not gonna judge you if you succumb to the temptation of convenience and pick up a ready-to-eat chicken at the market – goodness knows I have and I may again. But most of the time with just a bit of effort you can get a lot more chicken for your money prepared with only the ingredients you want. ~ ML
This recipe is a good example: Mediterranean Roast Chicken with feta or ricotta cheese, lemon and oregano.
Feta, lemon and oregano add delicious flavor to the chicken as it roasts. And most of the work preparing this dish is done by the oven.though roasted chicken is takes some time to cook it is quick to put together and allows you to do something else while it cooks. May I suggest a glass of wine and a good book, no time for that, I’m sure you’ll make good use of the next hour.
Learn all your chicken facts check out CB’s article on Chicken Basics
- 1 whole chicken
- 6 oz crumbled feta OR use fresh ricotta too!
- 1 Tbsp dry oregano
- ¼ tsp pepper
- Zest & juice of 1 lemon
- Preheat oven to 400°F
- In a small bowl combine all the ingredients except chicken, set aside
- Remove giblets from chicken and place in shallow baking pan
- With your fingers gently loosen the skin from the meat of the breast and as far as you can reach into the legs, taking care not to rip the skin
- Spoon the feta mixture under the skin spreading it around to all the areas where you loosened the skin
- Place the lemon rinds in the cavity(optional), tuck the wings under and tie the legs together with kitchen twine (see notes)
- Bake until golden and internal temperature reaches 165°F about an hour and 15 minutes
- Tent chicken with foil and allow to rest fro at least 15 minutes before carving