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Recipe for: Greek Roast Chicken Meal
Crispy skin, juicy meat, golden potatoes – what’s not to love?
Ingredients:
Whole Chicken
Potatoes
Salad Mix
Olive Oil
3 Lemons
Oregarno
Paparika
Feta Cheese
Chicken Stock
Salt
Method:
Butterfly the whole chicken.
(Details on Xiao's Kitchen's website 'How to Butterfly a Chicken')
In a container add 1 Tbsp oregano, juice from 1 lemon and 3 Tbsp olive oil.
Add 1 Tbsp of paprika and mix ingredients well.
Rub the chicken in the mixture.
Place the chicken skin up and rub another Tbsp of paprika over the skin only.
Seal and place in fridge for 3-4 hours.
Cut medium size potatoes in half and place in plan.
Add 3 Tbsp olive oil, juice from 1 lemon and 1 Tbsp oregano.
Add chicken stock and place the chicken on top.
Place in pre-heated oven at 180 degrees.
Chop the feta cheese into small cubes.
Place salad into a bowl and add the feta cheese.
Add the juice from 1 lemon and 0.5 Tbsp oregano.
Add the 1 Tbsp olive oil and mix.
Finally, plate the chicken, potatoes, salad and serve.
How to Butterfly a Chicken
Butterflying a whole chicken is a great time-saving technique that only takes a few minutes to do once you get the hang of it. It also makes for a beautiful presentation when served whole on a platter.
Place the chicken on a cutting board breast side down.
Cut down each side of the back bone with a sharp knife or a pair of kitchen shears.
Remove the backbone and discard.
Grab the chicken with one breast in each hand and open it like a book, exposing the cavity of the bird.
Now, remove the ribs located under each breast.
Running from the middle of the bird down between the two legs is a soft bone. This is the breast bone.
It’s a triangular shape that is firm towards the middle of the bird and becomes softer cartilage as it tapers down between the legs.
To remove it, use a paring knife to cut down either side of it.
Once you’ve cut it free, use your fingers to simply pull out the breast bone.
The task is complete and your butterfly chicken is ready for roasting.
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