Greetings! Since we have traveled down this Mediterranean themed road, let’s continue. I still have a few more recipes that are perfect for this time of year and this one is no exception! A Greek style iron skillet, roasted chicken. Perfectly delicious main course to go along with herbed lemon garlic orzo and Spanikopita and a layered Greek salad.
I just love roasting chickens in my iron skillet. It is a quick and easy way to get an amazing result. Your imagination is your only limit to they style and type of flavors you choose. Today, we are going with a Greek flavor profile and adding some fresh picked oregano, rosemary and bay leaf along with quartered onions, garden fresh garlic and a healthy dose of lemon. I would have added fresh thyme, but it seems the harsh winter has decimated my thyme and so I went without, but now have to go get some more thyme plants.
Get your oven screaming hot. I heat mine to 450 and roast the chicken for about 30 minutes and then turn it down to 350 for another 20 to 30 minutes or until the chicken is golden brown and an instant read thermometer reaches at least 160 degrees. Then let the bird sit for 10 minutes before carving and serving.
I cut my chicken up and served it family style on top of a bed of herbed, lemon garlic orzo pasta. We had this along with spanikopita and a layered Greek salad for an amazing and satisfying meal.
I hope you give this Greek style iron skillet roasted chicken a try and I hope you love it!
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