Best 2 Feta Brined Roast Chicken Recipes
Indulge in a culinary journey with our feta-brined roast chicken, a symphony of flavors that will tantalize your taste buds. This succulent dish, meticulously brined in a tangy feta-infused solution, delivers a moist, flavorful chicken that steals the show. Accompany this main course with an array of delectable side dishes, each a culinary masterpiece in its own right. From the vibrant and refreshing cucumber-tomato salad, bursting with crisp cucumbers, juicy tomatoes, and a zesty dressing, to the creamy and luscious tzatziki sauce, a divine blend of yogurt, cucumber, garlic, and herbs, your taste buds will embark on a delightful adventure. Additionally, the roasted vegetables, infused with aromatic herbs and olive oil, offer a medley of colors and flavors that complement the chicken perfectly. Get ready to embark on a culinary expedition that will leave you craving more.
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FETA-BRINED ROAST CHICKEN
Brining a chicken before roasting can make for a particularly juicy, tender bird. Using feta in the brine adds a complex and earthy flavor to the mix. Don't skip the step of taking the chicken out of the brine an hour before cooking. This allows the bird to come to room temperature and dries it out a bit, which helps crisp the skin. This recipe calls for a lot of black pepper, and if you like a spicy bite, don't afraid to go for the full 2 tablespoons. Or bring the amount down for something milder. In either case, do grind it yourself; the pre-ground stuff is missing all the essential oils that give freshly ground black pepper its woodsy, floral notes. Roasted potatoes make an excellent side dish.
Provided by Melissa Clark
Categories dinner, weeknight, roasts, main course
Time 10h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 63 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1184 milligrams, Sugar 2 grams, TransFat 0 grams
FETA-BRINED ROAST CHICKEN
Categories Chicken
Number Of Ingredients 8
Steps:
- 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.
Tips:
- Use a whole chicken: This will give you the best flavor and juiciness.
- Brine the chicken for at least 4 hours: This will help to keep the chicken moist and flavorful during roasting.
- Use a flavorful brine: The brine in this recipe is made with feta cheese, herbs, and spices. You can also add other ingredients to your brine, such as lemon juice, garlic, or onion.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
- Let the chicken rest before carving: This will help to keep the juices in the chicken.
Conclusion:
This feta-brined roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. The brine helps to keep the chicken moist and flavorful, while the roasting process creates a crispy skin and juicy meat. This dish is sure to be a hit with your family and friends.
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