Greek-style pan-fried chicken
Votes: 5
Time: 1 hour plus marinating time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Greek-style fried chicken - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole organic chicken, quartered
- 1/2 cup olive oil
- 1 bunch fresh oregano (leaves removed)
- 4 crushed cloves of garlic
- Juice of 1-2 lemons
- Salt and crushed black pepper
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Cooking the dish according to the recipe:
- In a medium bowl, combine the oil, oregano leaves, garlic, lemon juice, salt, and pepper to taste. Pat the chicken dry and place in a resealable plastic bag.
Pour the mixture over the chicken and seal the bag, squeezing out any air. Turn the bag over several times to distribute the marinade throughout the chicken. Place the bag with the chicken in a shallow dish and marinate in the refrigerator for at least 12 hours and up to 24 hours. - Preheat oven to 180°C.
Place a grill pan over medium-high heat until hot. Add the chicken, skin-side down, and cook until well browned, 10 to 13 minutes. Turn the chicken over and cook for another 8 to 10 minutes.
Transfer the chicken to a baking sheet and roast in the oven for 25-30 minutes until golden brown and cooked through. Let the chicken rest for 10 minutes before serving.
Categories:
recipe / Pan / Main courses / Bird / Greek cuisine / Claire Robinson
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