Roasted Mediterranean Chicken
Prep Time: 10 minutes (plus 3 hours to marinate) | Cook Time: 50 minutes | Total Time: 1 hour (plus 3 hours to marinate) | Servings: 4
Ingredients:
- 1 cup Winking Owl Chardonnay
- ½ cup Nature’s Nectar Lemon Juice
- ¼ cup Carlini Extra Virgin Olive Oil
- Zest of 1 lemon
- 1 tablespoon Stonemill Oregano
- ½ teaspoon Stonemill Iodized Salt
- ½ teaspoon Stonemill Ground Black Pepper
- ¼ cup Countryside Creamery Unsalted Butter, cut into tablespoons
- ¼ cup fresh oregano, leaves only
- 4 Kirkwood Chicken Leg Quarters, thawed
Directions:
- In a small mixing bowl, combine wine, lemon juice, olive oil, lemon zest, dried oregano, salt and pepper. Whisk to combine.
- Gently place slices of butter and whole fresh oregano leaves under the skin of each piece of chicken.
- Place chicken, skin side up, in a large casserole dish and pour marinade over the top. Cover and allow to marinate for at least 3 hours in the refrigerator.
- Preheat oven to 375°.
- Remove chicken from marinade. Place on baking sheet, skin side up, bake for 25-35 minutes or until internal temperature reaches 145°. Increase oven temperature to 400° for the final 10-15 minutes or until internal temperature reaches 165°.
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Recipe Courtesy of Chef Kevin, ALDI Test Kitchen
