Edgar's Mediterranean Chicken

with olive oil, lemons, onions and rosemary

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.

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

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.

Edgar Aracena June 30, 2011 at 03:05 PM
You can only add olives if you promise to tell us how it turns out. I am sure it will be good.
Edgar Aracena June 30, 2011 at 03:06 PM
Gracias Maria Irlanda
Alma Schneider June 30, 2011 at 10:27 PM
We have a winner to the Po' Boy quiz question: Toby Fox! Please email me for your prize at alma@takebackthekitchen.com. Congratulations!
Pamela July 02, 2011 at 02:47 AM
Gosh, that does look and sound easy. And from the comments, it's also delicious. Will try it this weekend! And I'll hear Edgar and Alma in my head to keep me company so the onions turn out sweet! - Pamela
Alma Schneider July 02, 2011 at 02:51 AM
Pamela! We WILL keep you company! We miss you here in Montclair! Keep up the cooking!


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