Roasted Lemon Chicken with Kale and Kalamata Olives
Who doesn't love a great roasted chicken, lemony, garlicky and infused with aromatic Greek oregano. I bake this on a bed of kale and Kalamata olives. To find olives, olive oil and other carefully curated Greek artisanal products, visit my online store.
- 1 chicken about 3 pounds, cut in half or in serving pieces
- 2 pounds kale trimmed
- ½ cup extra virgin Greek olive oil
- 4 garlic cloves cut into thin slivers
- 2 tablespoons Greek dried oregano
- 1 cup Kalamata olives preferably pitted
- Juice of 1 lemon strained
- ½ cup dry white wine
- 1 lemon preferably organic, rind on, cut into thin rounds
- Coarse sea salt or regular salt and cracked black pepper to taste
Preheat the oven to 375F/180C.
Bring a large pot of water to a rolling boil. Salt generously. Blanch the kale for 3 minutes, remove and drain well.
Rinse and pat dry the chicken. Lightly oil a baking dish large enough to hold the chicken pieces and kale. Season the chicken generously with salt and pepper. Rub with half the garlic and all the dried oregano.
Place the drained kale on the bottom of the oiled baking dish. Season with salt and pepper. Sprinkle in the remaining garlic. Drizzle the kale with half the olive oil and toss in the baking dish.
Place the chicken over the kale. Strew the Kalamata olives around the chicken. Place the lemon slices evenly over the chicken and kale.
Pour the wine and lemon juice over and around the chicken and kale. Pour in remaining olive oil, over both the chicken and kale.
Loosely cover the chicken with parchment and aluminum foil. Place the baking dish in the oven and roast for about 50 minutes to an hour, checking occasionally for liquid content. Add more wine or water if needed to keep the kale moist. About 10 minutes before removing from the oven, uncover and continue baking, so that the chicken acquires a deep golden brown color.
Remove, cool slightly, and serve.