Name: Feta-Brined Roast Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Yield: 4
Ingredients: For Brine and Chicken:; 2 oz feta cheese; 2 tsp kosher salt; 4 cups water; 4 lbs whole chicken; For Spice Rub:; 1 tbsp dried parsley; 1½ tsp kosher salt; ½ tsp fresh ground black pepper; 1½ tsp dried oregano; 2 large lemons; 2 tbsp olive oil; For Roast and Finish:; 4 tbsp olive oil; 2 oz feta cheese; 5 oz mixed baby greens

How To Make Feta-Brined Roast Chicken

Unlike traditional roast chicken, this recipe brines the meat in feta cheese, seasoned with spices, then roasted until juicy, for a uniquely savory dish!

Preparation: 15 minutes

Cooking: 50 minutes

Brine and Rest Time: 9 hours

Total: 10 hours 5 minutes

Serves:

Ingredients

For Brine and Chicken:

2ozfeta cheese
2tspkosher salt
4cupswater
4lbswhole chicken

For Spice Rub:

1tbspdried parsley
1½tspkosher salt
½tspfresh ground black pepper
1½tspdried oregano,Greek or Mediterranean-style preferred
2large lemons
2tbspolive oil

For Roast and Finish:

4tbspolive oil
2ozfeta cheese,crumbled
5ozmixed baby greens

Instructions

Place the feta cheese, salt, and water in a blender. Process until the feta cheese has broken down into small bits and the salt is dissolved.
Place the chicken in a large Ziploc bag or other container. Pour the brine into the bag or container and seal. If the chicken is not fully submerged, turn the chicken over once or twice during the brining time.
Refrigerate for at least 8 hours or overnight.
When the chicken has finished brining, place a wire rack on a rimmed baking sheet. Remove the chicken from the brine, letting as much of the brine drip off the chicken and back into the bag or container.
Place the chicken on the wire rack and discard the brine. Using paper towels, pat-dry the chicken as much as possible all over.
Let the chicken dry on the rack and come to room temperature for 1 hour.
Preheat the oven to 450 degrees F.
Make the spice rub by combining the parsley, salt, pepper, and oregano in large bowl. Zest both lemons and stir into the rub. Slice the lemons in half.
Drizzle 2 tablespoons of olive oil all over the chicken, then sprinkle and massage the rub into and all over the chicken skin.
Place three of the lemon halves into the cavity of the chicken, reserving the fourth half for serving. Truss and tie the chicken legs together.
Pour 4 tablespoons of olive oil into a large 12-inch cast iron skillet. Heat on high until the oil starts to smoke.
Carefully place the herb-rubbed chicken, breast up, into the skillet, then place it in the oven.
Roast the chicken, basting once or twice, for 50 to 60 minutes or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F.
After the chicken has finished cooking and it’s removed from the oven, let it rest for 10 minutes in the pan.
While the chicken is resting, sprinkle the feta cheese into the pan juices all around the chicken.
Place the mixed greens on a serving platter, then serve the chicken over top with the pan juices and feta cheese drizzled all over the chicken and greens, along with the juice from the reserved lemon half.
Enjoy!