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.

Leslie Kunkin June 29, 2011 at 01:04 PM
Thank you Edgar and Alma - you just made up my mind for me about what to make for dinner tonight!
Alma Schneider June 29, 2011 at 01:08 PM
Can I join you?
Toby Fox June 29, 2011 at 01:20 PM
"Po' boy" was coined in New Orleans in 1929 during a four-month strike against the streetcar company. A restaurant owner who was formerly a streetcar conductor, served his former colleagues free sandwiches. The restaurant workers referred to the strikers as "poor boys", and soon the sandwiches were called the same. P.S. Thanks for the chicken recipe!
NJ Acupuncture Wellness & Fertility Center June 29, 2011 at 02:24 PM
How easy and delicious...thanks for yet another yummy meal....can I borrow the garlic roller you never use?! ;)
Alma Schneider June 29, 2011 at 06:19 PM
Yes, I'll look for it!
Alma Schneider June 29, 2011 at 06:19 PM
Hmmmm, Toby, you are very much in the running :-)
Edgar Aracena June 29, 2011 at 07:50 PM
You are quite welcome! BTW: We are taking you up in your offer to meet any time during the next two weeks.
Edgar Aracena June 29, 2011 at 07:51 PM
Eating the leftovers tonight with farmer's market tomatoes and basil & white rice.
Sarah June 29, 2011 at 08:43 PM
looks delicious! have you ever taken the lid off for the last 10 minutes to brown the onions on top? just wondering!
Edgar Aracena June 30, 2011 at 12:02 AM
I will give that a go. Thanks. Thanks Sarah!
Alma Schneider June 30, 2011 at 12:04 AM
Edgar, I jsut ate those leftovers tonight and they were amazing! The onions melted in my mouth and for some reason it was sweet. I guess the onions caramelized. What is your secret? :-)
Edgar Aracena June 30, 2011 at 12:11 AM
Those Greeks knew what they were doing. I wish I could take credit but... Sorry. Perhaps because we were having so much fun cooking and laughing?
Alma Schneider June 30, 2011 at 12:14 AM
Perhaps...I think they were sweet because you cleaned as you went along and didn't have a messy kitchen after the cooking. Sorry, folks, I edited out the part where Edgar was wearing his fabu yellow dish gloves. Mario Batali has nothin' on you with his orange gimmicky clogs!
Edgar Aracena June 30, 2011 at 01:21 AM
That's right. Only the best yellow gloves that Stop & Shop has to offer.
shannon June 30, 2011 at 12:31 PM
Yum! Looks simple and delicious. I've got some vidalia onions on my counter and now I have a plan for dinner. Do you think it would be blasphemy to toss in a few green olives as well? Thanks for turning me onto the blog Edgar. Great job Alma!
Mary Ireland June 30, 2011 at 12:49 PM
Edgar cooked for me once. This guy knows what he's doing in the kitchen!
Melaura Preston June 30, 2011 at 01:08 PM
Great video Alma and Edgar. I can attest to the delicious flavor of this dish, AND the kids love it as well!
Edgar Aracena June 30, 2011 at 01:12 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 03:05 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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