Updated 09/07/2012 05:00 AM
Recipe: Greek Style Roasted Chicken with Eggplant, Tomatoes, Feta Cheese and Black Olives
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one whole 3 1/2- 4 pound chicken, cut into 8 parts (see hints below)
2 large cloves garlic, minced
1/2 tsp dried oregano
3-4 Tbs olive oil
1 small lemon, quartered
salt and pepper to taste
2 small eggplant, sliced crosswise into 1/2-3/4 inch slices
olive oil and salt and pepper for seasoning sliced eggplant
1 large ripe beefsteak tomato, halved and cut into 1/4-inch slices
approx. 1 - 1 1/2 cups crumbled feta cheese
pitted Kalamata olives as needed
Preheat the oven to 400 degrees and combine 2 large minced cloves of garlic with 1/2 tsp dried oregano and 2-4 Tbs olive oil and rub that mixture all over the chicken parts in a baking dish.
Make sure you wash your hands with soap and hot water after handling the raw chicken and then squeeze the juice of 1 small quartered lemon into that, leaving the wedges in the dish if you like. Season it with salt and pepper and place the baking dish into the preheated oven.
Check the clock, you want to give the chicken about a 15-20 minute head start before slicing and cooking the eggplant.
You don't need to peel the eggplant before you cut it crosswise into 1/2 - 3/4 inch slices and, once the chicken has been going along for 20 minutes or so, toss the sliced eggplant with a generous amount of olive oil, season with salt and pepper to taste, lay the slices out on a baking tray and place that into the oven as well.
Let the eggplant cook along until it is pretty much cooked all the way through, and then top each slice with a slice of tomato, and then top all of those with a generous amount of crumbled feta cheese and place the tray back into the oven for 5-7 minutes.
Count on the chicken taking 40 - 45 minutes total and the eggplant taking 20 - 25 minutes total.
Keep your eye on the both the chicken and the eggplant, one of them might finish cooking before the other.
You can buy a whole chicken already cut into 2 breast pieces, 2 thighs, 2 drumsticks and 2 wings, or carefully do it yourself. Or, cook the chicken whole (the cooking time might vary a bit) and slice and serve after cooking.