Garlic And Oregano Marinated Chicken With Roasted Pepper And Black Olive Relish With Saffron Tomato Rice Recipes

LEMON CHICKEN OREGANO

Steps:

• Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MARINATED OLIVE AND TOMATO SALAD

Steps:

• Combine the olives, tomatoes, olive oil, pine nuts, lemon juice, pepper, lemon slices, garlic, scallions and onions in an airtight container with a lid. Marinate for 8 hours or up to 7 days to allow the flavors to develop. Add shaved Parmesan just before serving.
• Serve alongside antipasti platter and crostini.

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES

Steps:

• Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
• Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
• Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.