Mediterranean Chicken Recipe.. and dessert thoughts?
I am going on a trip with friends and we are each making dinner one evening. I was thinking of a greek salad, a white bean with herbs and olive oil side dish, I thought a chicken dish would be nice. I have looked through several cookbooks and just haven't found anything interesting. Hoping someone has a great recipe that might fit with this theme. And if you have any thoughts for an appetizer or dessert that would be great too!
Try Chicken Marbella-it is easy and elegant and if you serve it on the first day or two of your trip, you can do the marinading at home. You can cut the recipe in half or quarters, although the leftovers are delicious. We like it it with skinless boneless thighs and apricots in addition to the prunes.
An appetizer could be as simple as a variety of really good olives (and maybe some cheese). Oil cured olives are unbelievably good.
For the chicken, a simple roast chicken would be really good with the Mediterranean theme and not too labor intensive. Sprinkle the chicken with salt and pepper and stuff the cavity with fresh rosemary sprigs and it will be very aromatic. You could also spatchcock the chicken and season with garlic and lemon (or lemon pepper) and grill.
Dessert could be as simple as some fresh figs if you can find them.
My favorite roast chicken method is Thomas Keller's simple roast chicken. A lot of people swear by the Zuni Roast Chicken or other methods, but roast chicken is my go to easy to make dinner when I'm feeling lazy, so the fewer the steps, the better for me. You can read the recipe at Epicurious: http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348
This blog has pretty pictures showing you how it should look: http://almostbourdain.blogspot.com/20...
I skip the thyme, butter and mustard, as well as the basting at the end, and I have been known to stuff the cavity with big sprigs of rosemary and a few cloves of garlic. Comes out perfect every time. Note: the length of time you roast for is dependent on the size of your bird. If it's bigger than his recipe, you'll need to roast longer. Temping the meat is the best way to tell if it's done.