Wild Oregano & Preserved Lemon Chicken with Olives
A refreshingly easy to prepare meal to enjoy alfresco under the golden hour sun. Great for a late Saturday lunch or Sunday supper gathered around the table.
SHOPPING LIST:
For the Chicken:
1 whole chicken, spatcocked (back removed)
1 Tablespoon Bella Cucina Wild Oregano & Sage Salt
2 Tablespoons Bella Cucina Extra Virgin Olive Oil
1 lemon, sliced 1/4 inch thick
1/2 cup Castelvetrano olives, pitted
1 Tablespoon salt packed or brined capers, rinsed and crushed
2 Tablespoons Bella Cucina Preserved Lemon Cream
PREPARATION: Preheat oven to 375 degrees F.
Season the chicken on both sides with the Citrus & Fennel Salt. In a heavy bottom sauté or cast iron pan, heat the oil over medium high heat. Skin side up, place the chicken into the pan. Cook until the flesh is slighted browned, bout 3-4 minutes. Carefully turn the chicken over onto the skin side down and continue cooking until the skin is brown and slightly crisp, about 4-5 minutes. Add the lemon slices, olives and capers to the pan. Place the pan in the oven and add another clean heavy pan on top of the chicken, then place a few stones or a brick on top to weight the chicken. Cook for about 35-45 minutes, depending on the size of the chicken.
Remove from the oven and let rest for a few minutes, then move the chicken to a cutting board. Whisk the lemon cream into the sauce until smooth. Slice the chicken into pieces, then place on a platter and pour the pan juices over the chicken.