Greek Garlic Chicken 2 whole chickens, cut into 8 pieces each 2 yellow onions, cut into large chunks 2 lemons 12 to 16 sprigs fresh oregano, divided use 8 cloves fresh garlic, halved Fine sea salt, to taste Freshly ground black pepper, to taste 1/2 cup olive oil 1 cup kosher white wine 2 cups pitted kalamata olives, divided use
Preheat oven to 450 degrees. Arrange chicken pieces in single layers, skin-side-up, into two 9-by-13-inch baking pans. Add onion chunks. Slice lemons in half lengthwise. Squeeze lemon halves over chicken, then cut each half into 4 pieces and add to pans. Set aside 4 sprigs of oregano, then strip leaves from the rest. Scatter leaves and stripped sprigs over chicken. Scatter garlic between chicken parts, then season with salt and pepper. Drizzle with oil and wine. Coarsely chop about 1 1/2 cups of the olives, then sprinkle them over chicken. Bake, uncovered, 45 minutes to 1 hour, or until chicken is fully cooked and no longer pink, or a meat thermometer inserted into thickest part of the thigh reads 180 degrees. Transfer to platter and garnish with remaining whole olives and reserved oregano sprigs. Makes 6-8 servings. Approximate nutritional value per serving: 410 calories (34.2 percent calories from fat), 49 g protein, 13 g carbohydrate, 3 g sugar, 2 g dietary fiber, 16 g fat, 155 mg cholesterol, 540 mg sodium. _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
