Time: 30 min.
Complexity: easily
Servings: 4

A few time-saving tricks allow you to prepare a whole chicken dinner in less than half an hour. Grating garlic is quicker than chopping, and it adds a richer flavor. To avoid marinating the chicken for too long, rub it with this sauce, absorbing its flavor. While the meat marinates, you can prepare a sweet and savory watermelon salad.

Ingredients:

• 4 large chicken thighs with skin and bone (about 900 g)
• 5 large cloves of garlic, 1 whole, 4 grated
• 1/2 tbsp. plus 2 tbsp. l. olive oil
• Zest and juice of 2 lemons
• 1 tbsp. l. dried oregano
• 1/2 medium watermelon (about 1.4 kg)
• 1 cucumber (220 g), peeled
• 110 g feta cheese
• 1/2 cup pitted olives
• 1/2 baguette, cut in half lengthwise
• 1/2 cup mint leaves, torn into large pieces

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken thighs, Watermelon, baguette, feta cheese, lemon juice, olive, cucumbers, oregano

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Preparation:

Step 1
• Preheat grill to medium heat.
Step 2
• Place the grated garlic in a large zip-top bag. Add 1/4 cup oil, lemon juice and zest, oregano, and chicken. Seal the bag tightly and massage the marinade into the meat thoroughly, ensuring it's completely coated. Marinate at room temperature for at least 10 minutes.
Step 3
• Meanwhile, trim the rind from the watermelon, cut the flesh into 1-inch cubes, and place in a large bowl. (You should have about 6 cups.) Cut the cucumber lengthwise into quarters, then into 1-inch pieces. Add to the watermelon in the bowl. Cut the feta into 1/2-inch cubes, sprinkle on top of the cucumber, then add the olives to the bowl (do not mix yet). Set aside.
Step 4
• Remove the chicken thighs from the bag and place them on a plate. Lightly oil the grill grate. Season the chicken generously with salt and pepper and arrange the pieces skin-side down on the grill, spacing them slightly apart. Grill for about 2 minutes, until the skin is lightly charred and pulls away from the grate. Then rotate the chicken about 90 degrees to prevent burning and grill for another 2 minutes.
Step 5
• Flip and cook for another 5 minutes. Cover the grill and cook for another 5 minutes, until an instant-read thermometer inserted into the deepest part of each piece registers 165°F (74°C). Transfer the meat to a plate and let it rest for at least 5 minutes before serving.
Step 6
• While the meat is cooling, brush the baguette halves with 2 tablespoons of oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill and grill for about 2 minutes, until lightly charred and heated through. Cut the remaining garlic clove in half and lightly rub the cut side of the hot bread over the bread. Cut each baguette slice in half.
  
  Sprinkle the watermelon mixture with mint leaves (use almost all of them). Add the remaining 1/4 cup olive oil, a generous pinch of salt and pepper, and toss gently.
Step 7
• Divide the watermelon salad among 4 large dinner plates along with the chicken and bread slices. Garnish with the remaining mint and serve immediately.
  
  Chef's note
  
  If you are using a grill, allow a little extra time for the coals to heat up to the desired temperature..

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