A trio of Greek flavors gives these chicken quarters Mediterranean flair. The cheese is sprinkled over the cooked chicken, which is then broiled until golden.
This Greek-flavored dish will go nicely with a number of rustic, spicy red wines. Try finding a bottle from the Greek island of Paros or Santorini. Another alternative would be a syrah-based wine such as a Crozes-Hermitage from the northern Rhone Valley in France.
- 1 chicken (3 to 3 1/2 pounds), quartered
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried oregano
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1 tablespoon butter, cut into 4 pieces
- 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
Heat the oven to 375 degrees F.
Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt and pepper. Top each piece of chicken with a piece of the butter.
Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.
Balance the tanginess of lemon and feta with a mild side dish such as orzo tossed with a little olive oil or sautéed zucchini.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
460 calories; 13g total fat; 215mg cholesterol; 486mg sodium; 1g carbohydrates; 0g fiber; 80g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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