Preheat oven to 450F. Place the chicken pieces in single layers, skin-side-up into two 9-13-inch baking pans. Add the onion chunks. Slice the lemons in half lengthwise. Squeeze the lemon halves over the chicken. Cut each lemon half into 4 pieces; add to the chicken. Set aside 4 sprigs of oregano and strip the oregano leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken; they will add their perfume to the dish. Add the garlic and season with salt and pepper. Drizzle with the oil and wine. Toss the mixture together. Sprinkle the chopped olives over the chicken. Bake, uncovered, for 45 minutes -I hour, or until chicken is fully cooked and no longer pink. or a meat thermometer inserted into the thickest part of the thigh reads 180’F Transfer to a platter and garnish with whole olives and reserved oregano sprigs.
Ingredients:
- 2 chickens, cut into eighths
- 2 onions, cut into large chunks
- 2 lemons
- 12-16 sprigs fresh oregano
- 8 cloves fresh garlic, halved fine sea salt
- freshly ground black pepper
- ½ cup olive oil
- 1 cup white wine
- 1 ½ cups Kalamata olives, pitted and coarsely chopped
- ½ cup Kalamata olives, whole, for garnish
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Recipe by Susie Fishbein