Baked Greek Chicken

Baked Greek Chicken

Ingredients:
1 whole, free-range, organic broiler chicken, about 5 pounds, cut into 6 pieces
2 lemons
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 tablespoon olive oil
1 fennel bulb, trimmed, cored and sliced
1/3 cup pitted Kalamata olives, halved
Freshly ground black pepper, to taste

Directions:
Heat oven to 425 degrees. Add zest of 1 lemon, cut lemon in half and juice. In
small bowl, mix together 2 teaspoon of the zest, 2 tablespoon of the lemon juice,
the garlic, oregano and pepper. Tuck half of this mixture beneath skin of chicken.
Cut peel off second lemon and chop fruit into pieces.
Add olive oil to herb mixture in the bowl. Toss with sliced fennel and chopped
lemon. Place in a large baking dish. Top with chicken pieces and bake at 425
degrees for 40 minutes or till breast meat registers 160 degrees with an instant-
read thermometer. Remove and top with olives.
Italian Chicken With Dried Oregano
Serves 2
Very simple, and created with ingredients that can be found in your pantry. This
recipe has a nice citrus undertone, with a strong Italian taste added to the mix. For
best results, prepare 8-12 hours before cooking to optimize the marinating process.