Need something simple, yet elegant for dinner? This feta brined roast chicken is easy to make, but looks like something from a fancy restaurant. Brine the chicken, let it sit overnight, and then mix a few ingredients together and bake.
The brine helps infuse the chicken with flavor, and (as a bonus) keeps it from drying out. It works just like the brine for a turkey, except this will taste much better! Feta cheese is particularly effective as a brine since it is packed in water, so it’s already moist. Blending it together creates a smooth, creamy brine that penetrates the chicken, keeping it tender and moist, even under high heat. The finished chicken doesn’t have a strong feta taste, but it will be rich, tender, and delicious.
Once the chicken is brined, you create a quick and easy spice rub from lemon zest, pepper, and oregano, blend that together, and spread it all over the chicken. The feta cheese adds salty savor, the lemon a hint of tartness, and the oregano and spinach give the dish a fresh, bright flavor. The original dish called for arugula, but I’m not a fan, so I used spinach instead.
Taking the chicken out early before you cook it helps it dry out and allows the skin to become crisper when the chicken is roasted.
Add pan-friend potatoes, or oven roasted Greek potatoes for a full meal.
You could eat this all by yourself, or increase the recipe and serve it for company.
Feta Brined Roast Chicken Substitutions and Variations
- swap the oregano for rosemary
- add a clove of minced garlic to the spice rub
- try it with chicken breasts
- use whole cloves of garlic and let them roast and caramelize
- want more of a bite? double the amount of black pepper
More Feta and Chicken Recipes