Feta Brined Chicken
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Source: NY Times Cooking
This zesty chicken is the perfect week night meal, offering big flavor, and hands-off cooking.
- 4 oz. feta cheese
- 1 tbsp. kosher salt
- 1 4 lb. chicken
- 1 tbsp. pepper
- 2 tbsp. fresh oregano
- 2 lemons
- 1/4 cup olive oil
- The day before, combine feta, salt, and 4 cups of water in a blender and blend until smooth. Place the chicken in a plastic bag with the marinade and refrigerate overnight.
- When ready to cook, remove the chicken from the marinade and pat dry. Zest the lemons and combine the zest with the juice from the lemons, as well as the remaining ingredients and brush generously over the chicken.
- Roast the chicken at 450 degrees for 50-60 minutes, or until an instant read thermometer registers an internal temperature of 160 degrees.
- Carve the chicken and serve.
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