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Home > Recipes
Recipes from Pilgrim's Kitchen
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Greek Style Roasted Chicken
2007 National Chicken Cooking Contest Finalist
Betty Nicoson, Terre Haute, IN
Ingredients:
- 1 whole chicken, giblets removed
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
Greek Stuffing
- 8 ounces fresh spinach
- 8 ounces grape leaves
- 1 cup feta cheese
- 1 egg
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves minced garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 tablespoons balsamic vinegar
- 1/2 cup sliced roasted almonds
- 1/2 cup sliced black olives
- 3 tablespoons capers
- 1/2 cup chopped pine nuts
Directions:
With sharp knife or kitchen shears, cut chicken completely down sides of backbone; remove backbone. Place chicken, skin side up, on cutting board and press down with palm of hand to pop bones, so chicken lies flat. Use sharp knife and fingers to loosen skin to form pocket between skin and meat, taking care not to tear skin. Do not loosen wings or legs. In shallow roasting pan, place chicken, skin side up. Stuff pockets with Spinach Stuffing; press down to distribute evenly. Brush chicken with olive oil and sprinkle with salt. Place in 375 F. oven and roast 1 hour or until juices run clear and skin is browned. Cut lengthwise and then crosswise into fourths.
Makes 4 servings.
Greek Stuffing
In food processor, place 8 ounces fresh spinach and 8 ounces grape leaves; coarsely chop and set aside. In large bowl, mix together 1 cup feta cheese; 1 egg; 1/2 cup shredded Parmesan cheese; 1 cup shredded mozzarella cheese; 1 teaspoon salt; 1/2 teaspoon pepper; 4 cloves minced garlic; 1/2 teaspoon oregano; 1/2 teaspoon thyme; 1/2 teaspoon rosemary; and 2 tablespoons balsamic vinegar. Add 1/2 cup sliced roasted almonds; 1/2 cup sliced black olives; 3 tablespoons capers; and 1/2 cup chopped pine nuts. Stir in spinach mixture. |
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