Grilled Chicken Gyros with Greek Air Fried Potatoes Ingredients 4+ 2-4 Chicken Breast Iceberg Lettuce Tzatziki Sauce (I'm using my homemade recipe) 1 Medium Red Onion 1 Medium Tomato 1 Green Bell Pepper Feta Cheese Mozerella Cheese Salt Black Pepper Garlic Powder Olive Oil Cooking Spray 2-4 Russet Potatoes Dried Oregano Greek Marinade 1 Medium Lemon Steps Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier. While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step. After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros. Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with...
Garlic Herb Butter Roast Chicken
Ingredients
- 4 pound (2 kg) whole chicken, at room temperature giblets and neck removed from cavity*
- 1/4 cup unsalted butter, melted
- 3 tablespoons olive oil
- 1/4 cup white wine, (OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay
- 1 lemon, halved
- Salt and freshly ground pepper, to taste
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves, minced
- 1 head garlic roughly peeled and cut in half horizontally through the middle crosswise
Steps
Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin
Stuff the garlic head into the chicken cavity along with the squeezed lemon halve. Tie legs together with kitchen string.
Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 2-3 minutes, until golden.
Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Comments
Post a Comment