Best 2 Feta Brined Roast Chicken Recipes
Feta brined roast chicken is a delectable dish that combines the rich flavors of feta cheese and juicy chicken. The brining process, which involves soaking the chicken in a mixture of feta cheese, herbs, and spices, infuses the meat with incredible flavor and moisture. Roasting the chicken in the oven until golden brown creates a crispy skin and tender, succulent meat. Serve this flavorful dish with a variety of sides, such as roasted vegetables, mashed potatoes, or a refreshing salad, to complete this satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
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 high-quality feta cheese: The feta cheese you use will greatly impact the flavor of the dish. Look for a feta that is made from sheep's milk and has a tangy, salty flavor.
- Brine the chicken for at least 12 hours: This will help to keep the chicken moist and flavorful. If you don't have time to brine the chicken for 12 hours, you can brine it for as little as 4 hours.
- Don't overcrowd the roasting pan: If you overcrowd the roasting pan, the chicken will not cook evenly. Make sure there is at least 1 inch of space between each piece of chicken.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will help to keep the juices in the chicken. Let the chicken rest for 10 minutes before carving.
Conclusion:
This feta brined roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is moist and flavorful, and the crispy skin is irresistible. Serve this chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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