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Feta-Brined Roast Chicken
Feta-Brined Roast Chicken
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
605 minutes
Experience the game-changing flavor of Feta-Brined Roast Chicken – a must-try for all chicken lovers.
Ingredients:
  • For the brine and chicken:
  • 2 ounces feta cheese
  • 2 teaspoons kosher salt
  • 4 cups water
  • 3 1/2 to 4 pounds whole chicken
  • For the spice rub:
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 teaspoon dried oregano, Greek or Mediterranean-style preferred
  • 2 large lemons
  • 2 tablespoon olive oil
  • To roast and finish:
  • 4 tablespoons olive oil
  • 2 ounces feta cheese, crumbled
  • 5 ounces mixed baby greens
Instructions:
  • Create the feta brine by blending feta cheese, salt, and water until the cheese breaks down and the salt dissolves completely.
  • To brine the chicken, simply place it in a large Ziploc bag or container and pour in the brine, ensuring the chicken is fully submerged. Refrigerate for at least 8 hours or overnight, flipping the chicken occasionally if needed.
  • After brining the chicken, set up a wire rack on a rimmed baking sheet. Remove the chicken from the brine, allowing excess liquid to drip back into the container. Place the chicken on the rack and pat it dry thoroughly with paper towels. Leave the chicken on the rack to air dry and come to room temperature for an hour.
  • Preheat your oven to 450°F.
  • Prepare the seasoning: Mix parsley, salt, pepper, and oregano in a large bowl. Add lemon zest. Cut two lemons in half. Drizzle 2 tablespoons of olive oil over the chicken and coat it with the seasoning mix. Place three lemon halves in the chicken cavity, saving the last half for serving. Tie the chicken legs together.
  • Prepare to roast the herb-rubbed chicken in a preheated 12-inch cast iron skillet with 4 tablespoons of olive oil until the oil starts to smoke. Then, transfer it to the oven and roast while basting occasionally for 50 to 60 minutes until the thigh reaches 165°F or the juices run clear when pierced.
  • Allow the chicken to rest in the pan for 10 minutes after cooking. Sprinkle feta cheese around the chicken in the pan juices while it rests.
  • To serve, arrange the mixed greens on a platter. Top with the cooked chicken, drizzle with pan juices and feta cheese, and finish with a squeeze of the reserved lemon half. Enjoy!

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