On today's Dishin' in Montclair, we meet Edgar Aracena, ROTC college student turned Union Organizer. Learn how he organizes his weekly meals for his wife and two daughters while still keeping the world just for all.
Edgar's Mediterranean Chicken (Adapted from The Joy of Cooking):
Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
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Rinse and pat dry:
3-1/3 to 4-1/2 pounds chicken parts (Edgar uses 10 Chicken breasts)
Season liberally with:
Salt and ground black pepper to taste and the juice of two lemons
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Toss together:
4 medium onions, cut into rings
5-6 cloves garlic, thinly sliced
2 tablespoons olive oil 2 teaspoons dried rosemary, crumbled
Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
Arrange the chicken pieces skin side up on top, then cover with the remaining onion mixture.
Drizzle over the chicken:
2 tablespoons olive oil
Bake the chicken until the dark meat pieces exude clear juices when pricked deeply with a fork, 45 to 55 minutes.
