29 May Mediterranean Baked Chicken
Mediterranean Baked Chicken
29 May 2020
ingredients for 6 People
6 - 8 Chicken thigh, on the bone, skin on
¼ cup Extra Virgin Olive Oil
Salt and freshly ground black pepper
250 g Cherry Tomatoes, ideally still attached to the stem
12 Shallots, peeled and kept whole
12 cloves Garlic, peeled and kept whole
12 Red and or Green Chillis, whole
18 Padrone peppers, if available
1 handful Black Olives, stoned
1 bunch Fresh Oregano or some sprigs of Thyme
2 teaspoons Paprika
6 sprigs Rosemary, optional
Large Mixing Bowl
Measuring Cups and Spoons
Small Paring Knife
Before you start:
Unpack and salt the chicken pieces. : This can be done the day before or on the same day before you cook the dish.
Sprinkle about 1 table spoon of salt over the chicken pieces and then refrigerate uncovered.
Bring the chicken to room temperature for about 45 minutes before cooking
Preaheat the oven to 220 C:
Pour the olive oil into a large bowl, add salt and pepper, add half the oregano, thyme or rosemary sprigs
Pat dry each of the chicken pieces with Kitchen Towel
Place them into the olive oil mixture and coat each piece lightly with the oil.
Arrange a bed with the herbs on the base of the baking tray.
Arrange the chicken skin side up in a single layer on top of the herbs.
Sprinkle the chicken with the Paprika using a tea strainer.
Toss the chillis, tomatoes, the tomato stems, shallots and garlic and olives in the bowl with the olive oil.
Lightly coat the ingredients in the oil, using your hands.
Toss these on and around the chicken.
Place the tray into the hot oven and bake for about 20 minutes.
Remove the tray from the oven, turn each piece of chicken - skin side up, toss the vegetables and return the tray to the oven for another 20 - 30 minutes.
Baste the chicken again with the juices
The chicken is ready when the juices run clear after inserting a skewer or fine sharp knife into the thickest part of the thigh.
The skin should be brown and crispy. The meat should be just coming away from the bone.
Select a large serving platter and warm it if possible
Arrange the chicken, skin side up on the serving platter.
Remove the tomato stems and any overspent herbs.
Scatter the other ingredients over the chicken pieces
Pour over the juices.
Garnish with fresh oregano, rosemary or thyme
A large chopped salad or simply a salad of Bitter Greens is the only accompaniment you really need.
A tray of rosemary potatoes are also often appreciated otherwise a wonderful baguette and butter will suffice.
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