Mediterranean style Pot-Roasted Chicken

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Mediterranean style Pot-Roasted Chicken

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Ingredients

Adjust Servings:
1-2 lbs Whole Chicken I used Cornish Hen
10-15 pieces Brussel Sprouts
10-15 pieces small potato
1 Onion
5 Cloves Garlic
1/2 Tablespoon Bay Leaves
1/2 Tablespoon Thyme
1/2 Tablespoon Coriander
1/2 Tablespoon Oregano
3 sprig Rosemary I used fresh Rosemary, you can use dried one as well
1 Lemon
1 Tablespoon Butter Optional
5 Tablespoon Oliver Oil
You preferred amount Sea Salt
You preferred amount Black Pepper

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Cuisine:

You can prepare the chicken the day before, and marinate it overnight in your fridge. If you don't have all the herbs in the ingredient section, you can skip some of herbs as your wish.

  • 1 hour and 45 mins
  • Serves 2
  • Medium

Ingredients

Directions

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Mediterranean style pot-roasted chicken recipe is originally from the same friend who shared Mediterranean Grilled Sea Bass recipe. The Sea Bass dish turned out was very big success, therefore I can’t wait to try his another dish.

You can prepare the chicken the day before, and marinate it overnight in your fridge. If you don’t have all the herbs in the ingredient section, you can skip some of herbs as your wish.

You probably have noticed already, all my recipes are very simple and easy to make. As a white collar working lady, after the whole day work, I don’t have the time and energy to make complicated dishes. Eating healthy and nutritional is very important to me as well. I tried my best to live a very healthy and happy lifestyle.

Life is too short, we have to work hard and play hard. Enjoy every bit of experiences and stories that life has been provided to you! Especially try to spend as much time as you can with your family and loved ones, you won’t regret I promise you.

I am reading “Option B” by Sheryl Sandberg right now, and so many emotions and thoughts are coming into my mind, but anyway, let’s start cooking this dish!

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Steps

1
Done

Season the chicken inside and out with salt and pepper. Using a mini food processor, a mortar and pestle, or a knife, mash together the sage, thyme, coriander, oregano, bay leaves, garlic and 1 Tbs. of the olive oil to form a rough paste. Slide your fingers between the chicken’s skin and flesh to loosen the skin on the breast, thigh, and leg areas. Rub the herb paste onto the flesh under the skin so it’s distributed as evenly as possible.

2
Done

Marinate the chicken overnight or at least 1-2 hours.

3
Done

Cut onion and cut brussel sprouts to half. Put the onion, brussel sprouts, and small potato on the bottom of an enameled cast-iron pot or a Dutch oven. I used Le Creuset dutch oven. Sprinkle sea salt and black pepper on the top, and mix with 2 Tbs. of the olive oil.

4
Done

Put 1/3 of the lemon slices, 3 sprigs of rosemary, and onion pieces in the cavity, and put the bird on the top of veggies.

5
Done

Put another 1/3 of the lemon slices on the top of the chicken. Sprinkle the 1/3 lemon juice on the Chicken, and also adding the flavor, put the butter on the top of the chicken as well. This is optional.

6
Done

Preheat the oven to 395 F. Close the lid and roast about 90 minutes, depends on how big is your chicken. Open the lid and bake another 5 minutes. Now it's ready to serve.

Ellina

I work and live in New York, and primarily I am working for a financial firm, on my personal life, I am a food blogger! Enjoy cooking, dancing and having good meals.

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