Wow! August thirty-whaaaaat?!! I know it is so cliché to use phrases like “time flies” but sometimes it really does feel that way. There were just as many hours in the days of August as there were in July and yet somehow this will be my one and only post for the whole month. Funny thing is that I have cooked more this month, but the difference is the timing and ingredients. You see, I sort of instigated a health challenge amongst my family because we are planning to go on a vacation soon and as I have mentioned more than once, I have put on several L-B’s recently. So in the interest of stimulating mine and my families’ competitive nature I thought making a challenge out of it might be a fun way to give me some much needed motivation. Thankfully I have been able to get my butt in gear and have been making deliciously healthful meals most nights this month. Unfortunately I haven’t quite figured out a good routine though because Jimmy and I go play tennis once it cools down outside so by the time we get home and I start on dinner it’s super late. Of course I’m famished by the time we actually eat and have no good lighting or patience for taking any pictures and so that’s how it is now August 31 and the whole month has passed without sharing a single recipe. Today’s concept comes from my main culinary education source, the good old Food Network. Claire Robinson showcased Greek flavors on an episode of Five Ingredient Fix where I stumbled upon a delightful grilled chicken dish that can be made on an outdoor or indoor grill, so you can whip this yummy dish up anytime of year.
Bone in chicken with skin
1/2 cup extra-virgin olive oil
1 bunch fresh oregano picked
4 smashed cloves of garlic
Juice of 2 lemons
Kosher salt and freshly cracked black pepper
Mix together the oil, oregano leaves, garlic, lemon juice and salt and pepper in a bowl. Rinse & pat the chicken dry with paper towels, then place in a ziploc bag. Pour the marinade over the chicken and seal the bag, pressing out any excess air. Shake up the bag carefully to distribute the marinade. Allow the chicken to soak in the marinade in the refrigerator for at least 6 hours, but not more than about 24 hours or the chicken starts to cook in the acidity of the lemon juice.
Preheat the oven to 350 degree F.
Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned about 10 minutes making sure not to move it around. Flip the chicken over and cook for another 10 minutes or so. Move the chicken to an oven safe pan and finish cooking in the oven until golden brown and cooked completely. About 25 minutes or until the internal temperature reaches 165. For best results, let the chicken rest around 10 minutes outside the oven before serving.
Recipe adapted from Five Ingredient Fix
