Pot Roasted Mediterranean Chicken: Difference between revisions
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|description=A nice Mediterranean-style chicken recipe | |description=A nice Mediterranean-style chicken recipe | ||
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<!-- /seo --> | <!-- /seo -->A nice Mediterranean-style [[Chicken|chicken]] recipe. | ||
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|TotalCalories = 3176 | |TotalCalories = 3176 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour 45 minutes | |CookTime = 1 hour 45 minutes | ||
|Image = [[Image:Pot Roasted Mediterranean Chicken recipe served.jpg| | |Image = [[Image:Pot Roasted Mediterranean Chicken recipe served.jpg|thumb|middle|none|alt=Electus]] | ||
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[[ | <span class="review"> | ||
</ | <span class="reviewHeader"> | ||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Original idea!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Thanks Julia, brilliant idea. Really love the olives.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) | * Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) | ||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Pot Roasted Mediterranean Chicken carved.jpg|Carving Pot Roasted Mediterranean Chicken | |||
Image:Pot Roasted Mediterranean Chicken, cooked.jpg|Pot Roasted Mediterranean Chicken, cooked | |||
Image:Pot Roasted Mediterranean Chicken.jpg|Ready for the oven | |||
Image:Garlic and herb rubbed.jpg|Garlic, [[olive oil]] and [[herb]] rub, the lazy way | |||
Image:Garlic and herb rub.jpg|Garlic and [[herb]] rub. I added a some [[parsley]] to bulk out my meagre winter herbs | |||
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===Method=== | ===Method=== | ||
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[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/potroastedmediterraneanchicken|#potroastedmediterraneanchicken]] [[Special:Search/chicken|#chicken]] [[Special:Search/barleycouscous|#barleycouscous]] [[Special:Search/herb|#herb]] [[Special:Search/belazu|#belazu]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/onion|#onion]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/herbs|#herbs]] [[Special:Search/garlic|#garlic]] [[Special:Search/olives|#olives]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:07, 9 December 2022
A nice Mediterranean-style chicken recipe.
| Pot Roasted Mediterranean Chicken | |
|---|---|
 |
| Pot Roasted Mediterranean Chicken served with barley couscous | |
| Servings: | Serves 4 to 6 people |
| Calories per serving: | 794 |
| Ready in: | 2 hours |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 45 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 27th October 2012 |
|
Best recipe reviewOriginal idea! 5/5 Thanks Julia, brilliant idea. Really love the olives. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.6kg oven ready chicken
- 2 sprigs fresh marjoram, leaves only
- A good handful of thyme, leaves only
- 4 Cloves of garlic
- 5 tablespoons olive oil
- 1 Belazu preserved lemon, sliced thinly - (flesh discarded)
- 175g Belazu black olives with Herbs, stoned
- 250g button mushrooms
- 1 green sweet pepper, de-seeded and sliced
- 40g sun-dried or sun-blush tomatoes, soaked in hot water and drained
- 1 medium onion, sliced
- 1 fresh bay leaf
- 175ml dry white wine
- Sea salt & freshly ground black pepper
Mise en place
- Preheat the oven to 220° C (425° F - gas 7)
-
Carving Pot Roasted Mediterranean Chicken
-
Pot Roasted Mediterranean Chicken, cooked
-
Ready for the oven
-
-
Method
- Remove the parson's nose from the chicken.
- Season the chicken inside and out. Mash the herbs and garlic with 3 tablespoons of oil to form a paste.
- Slide your fingers between the skin and flesh of the chicken and rub the paste as evenly as possible over the breasts. Chop half of the lemon slices and mix with half the olives and half the mushrooms. Stuff the cavity with this mixture. in the cavity.
- Put the bird in a heavy casserole (such as Le Creuset). Scatter round the sun-dried tomatoes, green pepper slices, onion, remaining lemon, olives and mushrooms and pour over the wine and the remaining olive oil.
- Roast for about 1 ¾ hours. Covered for the first 45 minutes, remove the cover then baste every 20 minutes until the chicken is properly cooked,
- To serve, spoon the vegetables from the cavity and set the chicken on a board.
- Skim fat off the juices in the casserole, bring to the boil and serve hot with the carved chicken. Delicious with barley couscous.
(Orlando Murrin in The Daily Express)
Serving suggestion
Delicious with barley couscous.
This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
Belazu products used in this recipe
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