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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A wonderflly tasty and family pleasing dish. Perfect for Passover or anytime yo want a fab dinner.From Passover by Design, by Susie Fishbein. Ingredients:
2 chickens, each cut into eighths |
2 onions, cut into large chunks |
2 lemons |
12 to 16 sprigs fresh oregano |
8 cloves fresh garlic, halved |
fine sea salt |
freshly ground black pepper |
1/2 cup olive oil |
1 cup white wine |
1 1/2 cups pitted and coarsely chopped kalamata olives |
1/2 cup whole kalamata olives, for garnish |
Directions:
1. Place chicken pieces in single layers, skin side up, into 2 (9x13-inch) baking pans. Add onion chunks. Slice lemons in half lengthwise. Squeeze lemon halves over chicken. Cut each lemon half into 4 pieces; add to chicken.
2. Set aside 4 sprigs of oregano and strip oregano leaves from rest. Scatter leaves and stripped sprigs over chicken; they will add their perfume to the dish. Add garlic and season with salt and pepper. Drizzle with oil and wine. Toss mixture together. Sprinkle chopped olives over chicken.
3. Bake, uncovered, in a preheated oven 450-degree oven 45 to 60 minutes or until chicken is fully cooked and no longer pink, or a meat thermometer inserted into thickest part of thigh reads 180 degrees F. Transfer to a platter and garnish with whole olives and reserved oregano sprigs. .
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