Feta-Brined Roast Chicken
Feta-Brined Roast Chicken is a gluten free, primal, and ketogenic main course. One serving contains 637 calories, 41g of protein, and 49g of fat. This recipe serves 4. For $2.93 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of lemons, feta cheese, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by cooking.nytimes.com. From preparation to the plate, this recipe takes roughly 45 minutes. 88 people have made this recipe and would make it again. Overall, this recipe earns a good spoonacular score of 76%. Best Brined Roast Chicken, Roast Brined Chicken with Raisin and Pine Nut Agrodolce, and Roast chicken with peppers & feta are very similar to this recipe.
Servings: 4
Ingredients:
1 large bunch arugula or other sturdy salad greens, for serving
4 ounces feta cheese, crumbled
3 ½ teaspoons kosher salt
2 large lemons
¼ cup olive oil, more as needed
2 tablespoons dried Greek oregano
1 to 2 tablespoons cracked black pepper, to taste
1 3 1/2- to 4-pound whole chicken
Equipment:
ziploc bags
blender
paper towels
kitchen twine
mixing bowl
oven
frying pan
knife
Cooking instruction summary:
The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight. Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour. In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together. Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes. Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.
Step by step:
1. The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
2. Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
3. In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.
4. Heat oven to 450 degrees.
5. Place a large ovenproof skillet over high heat.
6. Add oil and heat until it just smokes.
7. Place chicken, breast-side up, in pan.
8. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
9. Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well.
10. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.
Nutrition Information:
covered percent of daily need
