Pot-Roasted Mediterranean Chicken

Pot-Roasted Mediterranean Chicken
Photo by Scott Phillips


  • 5 Tbs. olive oil
  • 1 preserved lemon (or 1 fresh lemon), sliced 1/8-inch thick
  • ¾ cup dry white wine
  • 1 medium onion, cut into eighths
  • 9 oz. button mushrooms
  • 7 oz. pitted black olives, such as kalamata
  • 6 medium cloves garlic
  • + 5 more ingredients
    • 7 sprigs fresh thyme, 4 inches each, leaves stripped
    • 2 sprigs fresh marjoram, 10 inches each, leaves stripped
    • 3-½ lb. whole chicken, rinsed and dried
    • ½ cup (1-½ oz.) sun-dried tomatoes, softened in very hot water
    • Sea salt and freshly ground black pepper to taste

Heat the oven to 425°F. Season the chicken inside and out with salt and pepper. Using a mini food processor, a mortar and pestle, or a knife, mash together the marjoram, thyme, garlic, and 1 Tbs. of the olive oil to form a rough paste. Slide your fingers between the chicken's skin and flesh to l...

View full recipe at Fine Cooking


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